Vegan Arugula Pesto
Vegan Arugula Pesto is made with fresh arugula and walnuts for a flavorful twist on a classic sauce. Add this pesto to your favorite pasta, pizza, or sandwiches!
Servings: 14 tablespoons
Calories: 88kcal
Equipment
- Food Processor
Ingredients
- 2 cups arugula packed
- ⅓ cup walnuts or sunflower seeds, cashews, pine nuts
- 2 cloves garlic
- ½ teaspoon pink salt or kosher salt, more to taste
- ¼ - ½ cup extra virgin olive oil
Instructions
- Wash your arugula and then let it dry completely. Any extra water will result in a thinner pesto sauce.
- Place the arugula, garlic cloves, walnuts, salt, and ¼ cup of olive oil in a food processor.
- Process and scrape down the sides to incorporate all of the arugula leaves.
- Add more olive oil as needed. You can stick with the amount you started with for a thicker sauce or add an additional ¼ cup (as photographed).
- Continue processing until the pesto is your desired consistency. Overall, the processing will take a couple of minutes. Add more salt to taste, if needed.
Notes
See more expert tips, pictures, and variations above for making the best vegan arugula pesto!
Yield: 14 tablespoons (a little bit less than a cup)
Nut-Free: Swap the walnuts for the same amount of sunflower seeds.
Storage: Store arugula pesto in an airtight container in the refrigerator for about a week. Mix the pesto before using if the olive oil has separated from the arugula.
Nutrition
Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 84mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg