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.
Author: Pesto & Potatoes
Meal Type: Milk Free
Cuisine: Italian
Difficulty: MEDIUM
Prep. Time: 10 minutes
Cook Time:
Total Time: 10 minutes
Servings: 10 servings
Calories: 130 kcal per serving
Ingredients
- 5 ounces - baby arugula
- ⅓ cup - walnuts
- 2 cloves - garlic
- 1 - lemon
- ½ tsp - kosher salt
- ¼ tsp - black pepper
- ½ cup - olive oil
Instructions
- 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.
- Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.
- 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.
- Taste and adjust salt and pepper, as needed. Store in an air-tight container in the refrigerator for up to a week.
Nutrition
Energy: 130 kcal | Total Fat: 14 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 2 g | Fiber: 1 g | Sugars: 1 g | Proteins: 1 g | Sodium: 101 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g
©2026 OnlineCook LLC