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An overhead shot of a white bowl filled with arugula pesto and bread on the side.

Arugula Pesto (Vegan, Gluten Free)

5 from 1 vote
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Author: Christin Russman
This quick and healthy Arugula Pesto is so easy to make, full of fresh ingredients, and completely addictive!!
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Equipment

  • Food Processor

Ingredients

  • 1/4 cup pine nuts
  • 1/2 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 2 cups packed fresh arugula
  • 1 1/2 cups packed fresh basil
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground sea salt

Instructions

  • Add the cashews, pine nuts and nutritional yeast to a food processor. Blend until the nuts are broken into very small pieces, as small as you can get them. You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.
  • Then add the arugula, basil, olive oil, water, garlic powder and sea salt. Blend until combined, scraping down the sides and re-blending as necessary.
  • Use as a spread for sandwiches, or on crusty french bread. This also goes great on Roasted Spaghetti Squash.

Nutrition

Serving: 2tablespoons | Calories: 138kcal | Carbohydrates: 6.8g | Protein: 3.7g | Fat: 11.6g | Sodium: 298.3mg | Sugar: 1.1g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick