Description
This vegan arugula walnut pesto is creamy, vibrant, peppery, and packed with rich nutty flavor. It comes together quickly with fresh arugula, toasted walnuts, garlic, lemon, and olive oil for a bold homemade sauce that works beautifully with pasta, sandwiches, grain bowls, and roasted vegetables.
Ingredients
Scale
- 4 packed cups fresh arugula, washed and dried
- 1 cup walnuts, lightly toasted
- 2 garlic cloves
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 to 4 tablespoons water, as needed
Instructions
- Heat a small skillet over medium heat and lightly toast the walnuts for 3 to 5 minutes until fragrant.
- Add arugula, toasted walnuts, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper to a food processor.
- Secure the lid tightly and pulse several times until the mixture begins breaking down.
- Slowly drizzle in the olive oil while blending until the pesto becomes creamy and smooth.
- Add water one tablespoon at a time until the consistency is silky and spreadable.
- Taste and adjust salt, lemon juice, or pepper as needed for balance.
- Spoon into a jar or bowl and serve immediately with pasta, sandwiches, vegetables, or bread.
Notes
- Toast the walnuts carefully because they can burn quickly.
- Dry the arugula thoroughly to prevent watery pesto.
- Add extra lemon juice for a brighter flavor.
- Store with a thin layer of olive oil on top to help maintain the green color.
- Freeze small portions in ice cube trays for easy future use.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan arugula walnut pesto, dairy free pesto, walnut pesto, vegan sauce, homemade pesto, arugula pesto, plant based pesto