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–+ servings
a small ramekin of pesto with arugula on a white table

Vegan Arugula Pesto Recipe

Kristina Todini, RDN
Vegan Arugula Pesto, a simple plant-based pesto recipe made with arugula instead of basil! This simple 5-minutes recipe uses peppery arugula and nutritional yeast instead of cheese for a fun twist on traditional pesto sauce!
4.84 stars (6 ratings)
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Dressings + Dips
Cuisine Italian-Inspired
Servings 8 servings
Calories 166 kcal

Ingredients
  

  • 2 cups arugula
  • ⅓ cup pine nuts or pumpkin seeds if nut-free
  • 2 whole garlic cloves
  • ½ cup extra virgin olive oil
  • ⅓ cup nutritional yeast
  • ⅛ teaspoon salt
  • ⅛ teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice

Instructions
 

  • Wash and prep the arugula: First, clean the arugula by submerging it in a large bowl of water and swishing to remove dirt. Dry in a salad spinner or lay it flat on a plate or kitchen towel.
  • Blend the greens, nuts, garlic, and oil: Next add the cleaned and dried arugula to a food processor. Add nuts or seeds and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are well coated in oil, but still chunky.
  • Add nutritional yeast, spices, and lemon juice: Finally, slowly add in nutritional yeast, salt, and pepper, tasting and adding more until you reach your desired taste.

Notes

  • Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used sunflower seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
  • Tools needed: food processor or blender, knife set, cutting board, salad spinner
  • Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
  • Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.

Nutrition

Serving: 1serving (2 tablespoons)Calories: 166kcalCarbohydrates: 2gProtein: 2gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 38mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword arugula pesto, vegan arugula pesto
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