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    Arugula Pesto

    Published: May 23, 2023 by Sina · This post may contain affiliate links · Leave a Comment

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    arugula pesto in a small white bowl with a text overlay

    This arugula pesto is a game-changer, combining the peppery goodness of arugula with the richness of nuts, garlic, and olive oil, creating a versatile and delicious pesto that will take your meals to the next level. The recipe is healthy, vegan, and it comes together in just 5 minutes! 

    arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background

    Jump to:
    • Why This Recipe Works
    • What Goes Into This Recipe 
    • How To Make This Recipe
    • Tips & Tricks
    • Equipment
    • Storage
    • Freezing
    • Related Recipes
    • I Love To Hear From You! 
    • Arugula Pesto

    Why This Recipe Works

    I absolutely love pesto and always have a jar of homemade pesto in my fridge. This arugula pesto works like a charm and it just bursts with flavor. It’s a versatile and mouthwatering twist on traditional pesto that will leave you craving for more. And it’s super healthy and completely vegan. 

    All you need for this recipe is fresh arugula, pine nuts, walnuts, nutritional yeast, garlic, olive oil, and salt and pepper. Just place everything in a food processor and blend until you’ve got a paste with small chunks. 

    The star ingredient in this recipe is, of course, arugula. Its distinct flavor adds a unique twist to this pesto. The peppery and slightly bitter taste of arugula adds depth while the garlic brings a robust flavor.

    The combination of walnuts and pine nuts provide it with a delightful crunch and nutty undertones. The olive oil adds richness and helps to create a smooth and silky texture. And the nutritional adds a nice cheesy taste while being 100 % vegan! 

    Homemade pesto ist just the best and it goes with basically anything. Toss it with pasta for a quick and flavorful meal, spread it on sandwiches to add a burst of flavor, or use it as a dip for veggies or crispy roasted bread. 

    Making this vegan arugula pesto is a breeze. With just a handful of simple ingredients and a food processor or blender, you can whip it up in no time. It’s such a quick and effortless way to add some flavor to your meals and take them to a new level of deliciousness!

    Plus, the recipe is super versatile and you can easily customize it to your personal likings. You can use other greens or nuts depending on whatever you have on hand. 

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop with labels
    • Arugula – fresh arugula. I usually buy it on the farmer’s market where it’s really cheap. You can replace it with baby spinach or basil for a change. 
    • Walnuts – you could also use almonds instead. 
    • Pine Nuts 
    • Nutritional Yeast – it gives the pesto a cheesy and nutty flavor. 
    • Olive Oil – use organic, extra-virgin olive oil for the best flavor. It really makes a difference. 
    • Garlic 
    • Salt & Pepper – to taste. 

    How To Make This Recipe

    the ingredients that go into this arugula pesto on a food processor

    1. Step: In a large pan toast the walnuts and the pine nuts over medium heat until fragrant and lightly browned. Stir often and don’t leave the stove as they burn very quickly. 

    Place everything in a food processor or blender. 

    pesto in a food processor on a marble countertop

    2. Step: Process until the mixture is mostly fine with small chunks. Scrape down the sides if needed. 

    Tips & Tricks

    • Don’t leave out the nutritional yeast. It’s the perfect vegan replacement for Parmesan cheese and it gives the pesto a nutty and cheesy flavor. Look for it in the health food or spice aisle in your local grocery store. 
    • The recipe is super versatile and you can also use basil or baby spinach instead of arugula for a change. 
    • Toasting the pine nuts and walnuts intensifies their flavor and aroma. 

    Equipment

    You need the following equipment for this recipe:

    • frying pan
    • food processor or blender

    Storage

    Stored in the fridge in an airtight glass jar or container, the arugula pesto will keep up to 5 days. Adding a layer of olive oil on top and always using a clean spoon helps to keep it longer. 

    Freezing

    Pesto freezes really well. You can freeze it in ice cube trays or a freezer-safe container for up to 6 months. 

    a small white bowl with pesto with tomatoes, pine nuts, and walnuts on the side

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    I Love To Hear From You! 

    I hope you like this arugula pesto as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background

    Arugula Pesto

    This arugula pesto is such an easy recipe and it's super delicious and packed with flavor! The recipe is healthy, vegan, and it comes together in just 5 minutes. 
    5 from 6 votes
    Print Pin Rate
    Course: Dip
    Cuisine: American, Italian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Servings: 6 servings
    Calories: 171kcal
    Author: Sina

    Equipment

    • food processor

    Ingredients

    • 3 cups arugula
    • 1/4 cup walnuts
    • 1/4 cup pine nuts
    • 2 cloves of garlic
    • 4 tablespoons olive oil
    • 3 tablespoons nutritional yeast
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

    Instructions

    • In a large pan toast the walnuts and the pine nuts over medium heat until fragrant and lightly browned. Stir often and don't leave the stove as they burn very quickly. 
      Place everything in a food processor or blender. 
    • Process until the mixture is mostly fine with small chunks. Scrape down the sides if needed. 

    Notes

    • Don’t leave out the nutritional yeast. It’s the perfect vegan replacement for Parmesan cheese and it gives the pesto a nutty and cheesy flavor. Look for it in the health food or spice aisle in your local grocery store. 
    • The recipe is super versatile and you can also use basil or baby spinach instead of arugula for a change. 
    • Toasting the pine nuts and walnuts intensifies their flavor and aroma. 

    Nutrition

    Calories: 171kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 197mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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