Vegan Arugula Pesto Recipe

I absolutely love this recipe because the blend of peppery arugula and creamy toasted walnuts creates a vibrant, plant-based pesto that hits all the right notes. Plus, it’s super versatile—I can slather it on sandwiches, mix it into pasta, or just dip veggies into it for a quick, flavorful snack!

I adore preparing this Vegan Arugula Pesto using fresh arugula, toasted walnuts, and nutritional yeast. The combination of peppery arugula, nutty walnuts, and zingy garlic makes for a vibrantly flavored sauce.

A squeeze of lemon juice brightens the sauce, and the good drizzle of extra-virgin olive oil gives it richness. Nutrient-dense, dynamically delicious, and simple to prepare—this is a new favorite in our house.

Ingredients

Arugula:
Loaded with vitamins A, C, and K.

Pungent, striking flavor.

Walnuts:
High in omega-3 fatty acids.

Contributes a creamy texture and nutty flavor.

Nutritional Yeast:
Rich in vitamin B12.

Provides cheesy, savory flavor.

Extra-Virgin Olive Oil:
Supply of beneficial lipids.

Even, boosts general mouthfeel.

Lemon Juice:
High in vitamin C.

Delivers an invigorating, tart, and tangy taste.

Ingredient Quantities

• 2 cups fresh arugula, packed
• 1/2 cup walnuts, toasted
• 3 tablespoons nutritional yeast
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup water, more if needed for desired consistency

Instructions

1. Start by placing the walnuts in a dry skillet over medium heat and toasting them for about 5 minutes. Stir them frequently until they become fragrant and take on a light brown color. Once they have reached this point, remove the skillet from the heat and allow the walnuts to cool.

2. In a food processor, combine the toasted walnuts, cloves of garlic, and nutritional yeast. Pulse until the mixture is ground very fine.

3. Incorporate the arugula into the food processor. Run the processor several times to chop and mix the arugula with the walnut blend.

4. While the food processor is running, drizzle in the extra-virgin olive oil. Blend until smooth and well combined.

5. Incorporate the flavors by adding the lemon juice, salt, and black pepper to the mixture. Blend again, but don’t blend too much or you will lose the texture.

6. Ensure the consistency of the pesto. If it is too thick, add water a tablespoon at a time, blending after each addition, until it reaches the desired consistency.

7. Sample the pesto and revise the flavor profile, adding salt, pepper, or lemon juice as needed to make it suit your palate.

8. Place the pesto in an airtight container.

9. To achieve the best flavor, allow the pesto to sit for a minimum of 30 minutes before you use it. This is critical for allowing the flavors to come together, and if it’s not done, the dish will be flavorful but not in its best form.

10. Use at once as a sauce for pasta, spread for sandwiches, or a dip, or keep in the refrigerator for up to a week.

Equipment Needed

1. Skillet
2. Food processor
3. Spatula or spoon (for stirring)
4. Measuring cups
5. Measuring spoons
6. Airtight container for storage

FAQ

• Can I substitute walnuts with another nut?Absolutely, you can use pine nuts, almonds, or cashews instead of walnuts.
• How can I make the pesto nut-free?A nut-free version can be made by substituting sunflower seeds or hemp seeds for walnuts.
• Is there a substitute for nutritional yeast?Nutritional yeast contributes a cheesy taste, but you can opt out of using it or employ a small amount of miso paste to achieve that umami flavor.
• How should I store leftover pesto?Keep the pesto in an airtight container in the refrigerator for as long as a week. You can also freeze it for about 3 months.
• Can I use spinach instead of arugula?Indeed, spinach can serve as a substitute, but it will produce a much less potent flavor than that of arugula, which boasts a distinctly peppery taste.
• What is the ideal texture for the pesto?The texture is best when it is smooth but has some texture from the nuts. For a thinner consistency, add more water.
• Is it possible to make this pesto oil-free? Yes, you can replace the olive oil with water or vegetable broth, though the texture and flavor will vary slightly.

Substitutions and Variations

Walnuts: Replace with almonds or pine nuts if you want a unique nutty taste.
Nutritional yeast: Use 1/4 cup vegan Parmesan cheese to add a cheesy flavor.
Garlic: If fresh cloves aren’t available, substitute with garlic powder (1/2 tsp).
If desired, you can replace extra-virgin olive oil with avocado oil or a neutral vegetable oil.
Lemon juice: For a similar tangy effect, substitute with lime juice or apple cider vinegar.

Pro Tips

1. For enhanced flavor, especially if you often find arugula too peppery, try blending in a few basil leaves or even a handful of spinach to balance the greens and create a more complex flavor profile.

2. If you prefer a nuttier taste or a creamier texture in your pesto, substitute half of the walnuts with pine nuts or cashews. These can also be toasted for extra depth.

3. For a more robust garlic flavor, roast the garlic cloves in their skins at 375°F for about 20 minutes before incorporating them into the food processor. This will add a rich, mellow sweetness.

4. Consider grating some Parmesan or Pecorino cheese into the pesto during the final blending stages if you’re not strictly vegan. This can add a savory, umami depth to the mixture.

5. To store the pesto and prevent it from oxidizing, creating an unappealing brown layer, pour a thin layer of olive oil over the top of the pesto before sealing the container. This will help maintain its vibrant green color.