Arugula Pesto Recipe Vegan Delight for Easy Meals

Bright, peppery, and bursting with fresh flavor, this vegan arugula pesto recipe is a delightful twist on the classic basil pesto you know and love. Perfect for those who enjoy bold, slightly spicy greens, arugula lends a unique zest to this versatile sauce.

Whether you’re tossing it with pasta, drizzling over roasted veggies, or spreading it on your favorite sandwich, this pesto will quickly become a staple in your kitchen.

Unlike traditional pesto, this version is completely vegan, using nutritional yeast instead of cheese to achieve that savory, cheesy depth without dairy. It’s quick to whip up, packed with nutrient-rich ingredients, and keeps well in the fridge for easy meal prep.

If you’re craving a fresh, vibrant sauce that’s both healthy and comforting, this arugula pesto recipe is exactly what you need.

Why You’ll Love This Recipe

This vegan arugula pesto is a game-changer for several reasons. First, it’s loaded with nutrient-dense arugula, a green that’s rich in vitamins A, C, and K, plus antioxidants.

It offers a peppery punch that brightens any dish. The use of walnuts instead of pine nuts makes it more affordable while still providing a lovely creamy texture and a boost of omega-3 fatty acids.

Moreover, the recipe is incredibly adaptable. You can easily tweak it to suit your taste preferences or dietary needs by swapping nuts or adjusting the garlic and lemon.

It’s a fantastic way to add a burst of flavor to your meals without relying on animal products or processed ingredients.

Lastly, it pairs beautifully with many dishes, from pasta to grain bowls, and even as a dip. Plus, making your own pesto means you control the ingredients—no preservatives or excess salt here!

Ingredients

• 4 cups fresh arugula, packed
• 1/2 cup walnuts, toasted for extra flavor
• 3 cloves garlic, peeled
• 1/4 cup nutritional yeast, for cheesy flavor
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 cup fresh basil leaves for added depth

Equipment

• Food processor or high-powered blender
• Measuring cups and spoons
• Spatula
• Small bowl (for toasting walnuts)
• Jar or airtight container for storing pesto

Instructions

1. Toast the walnuts: Heat a dry skillet over medium heat, add the walnuts, and toast them for about 3-5 minutes until fragrant and lightly browned. Stir frequently to avoid burning. Remove from heat and let cool slightly.
2. Prepare the arugula: Wash and thoroughly dry the arugula leaves. If using basil, rinse and dry it as well.
3. Add ingredients to the food processor: In your food processor or blender, combine the arugula, toasted walnuts, garlic cloves, nutritional yeast, lemon juice, salt, and pepper. If using basil, add it now.
4. Pulse to combine: Pulse the mixture several times until the ingredients begin to break down but are not fully blended. This helps to evenly incorporate everything.
5. Slowly add olive oil: With the processor running on low speed, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides with a spatula to ensure everything is well mixed.
6. Taste and adjust seasoning: Give the pesto a taste and add more salt, lemon juice, or garlic if desired.
7. Store and serve: Transfer the pesto to a jar or airtight container. It can be refrigerated for up to one week or frozen for longer storage.

Tips & Variations

For a creamier texture, add 1-2 tablespoons of water or unsweetened plant milk while blending.

If walnuts aren’t your favorite, try substituting with almonds, cashews, or pecans.

Want a nuttier, richer flavor? Lightly toast the garlic cloves before blending.

Try adding a pinch of red pepper flakes for a spicy kick.

To make this pesto nut-free, replace walnuts with sunflower seeds or pumpkin seeds. For an extra green boost, blend in a handful of spinach or kale, but keep arugula as the main green to maintain that signature peppery flavor.

Nutrition Facts

Serving Suggestions

This arugula pesto is incredibly versatile and can elevate many meals. Toss it with your favorite pasta and add cherry tomatoes and olives for a quick dinner.

Spread it on a sandwich or wrap for a fresh, zesty flavor.

It also works wonderfully as a dip for fresh vegetables or warm crusty bread. For a creative twist, use it as a pizza base instead of traditional tomato sauce.

If you want to try a wholesome grain bowl, drizzle some pesto over quinoa or brown rice with roasted veggies.

For more inspiration on using fresh, homemade spreads and sauces, check out our Half Runner Beans Recipe and the delicious Hamburger Bun Sourdough Recipe, perfect for building your dream sandwich with this pesto.

Conclusion

Making your own vegan arugula pesto is a rewarding way to bring fresh, vibrant flavors to your table. It’s simple, nutritious, and adaptable to whatever you have on hand.

This recipe requires minimal ingredients but delivers maximum taste, making it perfect for busy weeknights or casual gatherings with friends.

Plus, the health benefits of arugula combined with the wholesome fats from walnuts and olive oil make this pesto a nourishing addition to your meals. Whether you’re a seasoned vegan or simply looking to add more plant-based meals into your diet, this arugula pesto recipe is sure to become a favorite.

Don’t forget to explore more tasty recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and Glazed Twist Donut Recipe to satisfy your sweet tooth after enjoying this savory delight!

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