Vegan Arugula Walnut Pesto Sauce
A few simple ingredients take this Italian classic and turn it into a plant based version that is just as good as the real thing! This versatile vegan Arugula Walnut Pesto recipe can be used on pasta, spread on sandwiches, or even as a dip. With omega-3s and tons of flavor this pesto is both good for you and delicious!
Servings: 8 (8 as a dip/spread and 4 when used on pasta)
Ingredients
- 3 cups baby arugula
- ⅓ cup toasted walnuts
- 1 large garlic clove
- 1 tablespoon nutritional yeast
- 2 teaspoon lemon juice
- Zest of 1 lemon
- ⅓ cup extra virgin olive oil
- ½ teaspoon sea salt (season to taste)
- 1 Pinch black pepper
Instructions
- Toast the raw walnuts in the oven at 350 degrees fahrenheit for 10 minutes until golden brown.
- Add the arugula, toasted walnuts, garlic, nutritional yeast, lemon, and lemon zest to the bowl of a food processor. DO NOT add the olive oil at this point. Now pulse the ingredients together in the food processor until they are finely chopped and well combined.
- Next, turn the food processor on to a medium-high speed and as it is running slowly pour in the extra virgin olive oil. It’s important not to add the oil too quickly at this stage. Continue running the food processor until the mixture is nice and smooth.
- Now taste and season with salt and pepper to your liking. If you want to add a little kick, crushed red pepper makes a nice addition to this pesto.
- If you are serving the pesto with pasta you will want combine hot pasta with the pesto. Then add a little of the pasta cooking water a little at a time to thin out the pesto until the pasta is even coated. DO NOT ever heat up pesto. It is meant to be added to hot pasta or used as a condiment.
Notes
*This recipe can be made with spinach or basil in place of the arugula.
*Add water at the very end to thin out the pesto. Thinning out the pesto lowers the calorie content, but also makes it easier to coat pasta.
*Red chili flakes can be added at the end to make it spicy.
*Pesto can be stored in the freezer for up to 3 months.
*When used on pasta this recipe serves 4 people based on 8oz of pasta and a quarter cup serving of pesto per person.
Nutrition
Serving: 2tablespoon | Calories: 111kcal | Carbohydrates: 1.5g | Protein: 2g | Fat: 11.6g | Saturated Fat: 1.4g | Sodium: 150mg | Potassium: 60mg | Fiber: 0.8g | Sugar: 0.8g | Calcium: 16mg
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