Vegan Arugula and Walnut Pesto

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Vegan Arugula and Walnut Pesto

This vegan arugula and walnut pesto is a nice switch from your standard pesto. The peppery taste of the arugula and the sweet basil and walnuts taste so good together. And, in the dead of winter, there is nothing like a dose of greens to lift your spirits and this does just that. Forget about the apple, a dose of pesto a day will keep the doctor away. Loaded with garlic to kill off any lingering bugs along with nutrient-dense basil and arugula makes for the perfect mid-pandemic/winter reset. 

I always love having a little pesto hanging around the house. It’s either in my fridge or sometimes it’s in my freezer but I always keep some on hand for those rainy days when you don’t feel like making anything and you need a quick sauce to zest up a meal. It is so delicious, healthy, quick to make, and oh-so-versatile. At home, we make oodles of salads and in those salads use loads of basil, but when it comes to the end of the week and my basil is going bad, hello pesto! I usually make it in large batches and this recipe makes about 2 cups which translates to about 32 portions if you use about a tbsp per portion. So, tons of goodness to go around.

You can use it on pasta, pizza, rice, vegetables, or simply spread it on some toast, you name it, it somehow always works. I haven’t had one bad experience with pesto cause it’s just that good. Today, I just tried it with my gluten-free and vegan pizza dough along with some vegan cheese and 3 types of mushrooms and it was the bomb! Just spread it on generously and you’ll be in vegan pizza heaven. 

There are so many variations of pesto out there so if you have tried some delicious pesto variations, I would love to hear about them.

Vegan Arugula and Walnut Pesto
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Vegan Arugula and Pesto

This vegan arugula and walnut pesto is a nice switch from your standard pesto with peppery arugula paired with the sweet basil and walnuts.
Course sauce, Toppers
Cuisine Italian
Keyword arugula, basil, Dairy-Free, Gluten-Free, pesto, recipe, sauce, Vegan
Prep Time 5 minutes
Servings 32
Calories 67kcal
Author Happy as a Yam Recipes

Equipment

  • Blender

Ingredients

  • 1½ cups Firmly packed fresh basil leaves
  • 1 cup Firmly packed arugula 
  • 1 cup Extra-virgin olive oil
  • ½ cup Walnuts  Chopped
  • 3 Garlic cloves
  • 1 tbsp Lemon
  • 1 tsp Sea salt

Instructions

  • Add all ingredients to the blender and blend until smooth. Serve over pasta, rice, vegetable or protein.

Notes

Keep in fridge for up to a week or freeze in ice cubes for up to 3 months.
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