- VE
- VN
- LC
- LS
- LC
Vegan Arugula Pesto
This easy vegan arugula pesto is bright, peppery and packed with flavor. Made with arugula, walnuts, lemon and olive oil — it's perfect for grilled vegetables, pasta or pizza night.
Ingredients
Instructions
- Step 1
Add baby arugula to the bowl of a food processor and pulse about 20 seconds, until leaves are broken down. Stop to scrape down sides, as needed.
- Step 2
Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.
- Step 3
Add in ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. With the lid secured, turn the food processor on low and slowly drizzle in ½ cup olive oil.
- Step 4
Taste and adjust salt and pepper, as needed. Store in an air-tight container in the refrigerator for up to a week.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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