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    Home » Simple Vegan Recipes » Sauces and salad dressings » Blender sauces and salad dressings

    Vegan Arugula Pesto for Spooning or Dipping

    Last Modified: Apr 13, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    white bowl of vegan arugula pesto on a slate table surrounded by lemon, garlic, and arugula leaves
    image collage of a bowl of pesto pasta and an image of the ingredients with text labels
    image collage showing the pesto ingredients in the food processor before and after running it

    Vegan arugula pesto with fresh basil has a zesty kick and is perfect over pasta or zoodles. Or serve it in a bowl for dipping fresh bread!

    white bowl of vegan arugula pesto on a slate table surrounded by lemon, garlic, and arugula leaves
    Jump To:
    • Recipe notes
    • Serving suggestions
    • Storage and freezing instructions
    • Vegan arugula pesto recipe
    • What is pesto sauce?
    • More vegan pesto recipes

    Arugula can have a bitter taste to it. I find that using it -- half and half -- with basil makes an arugula pesto that's still got that testiness but not the bitterness that some people can find off-putting.

    Recipe notes

    Vegan arugula pesto only takes a few minutes to make and is a great way to use up extra arugula.

    arugula pesto ingredients on a slate table, ingredients are labeled with text

    There's no mincing, chopping, or cooking required to make this recipe. Simply toss your ingredients into your food processor, and pulse until it reaches the consistency you like.

    You can go with a chunkier pesto or keep processing until it reaches a smoother, creamier consistency. It's really up to your personal preference!

    If you do like a smoother pesto, you may need to add a tablespoon or two of water or additional olive oil. Just see how it goes, and add a tablespoon at a time, as needed.

    image collage showing the pesto ingredients in the food processor before and after running it

    Serving suggestions

    Serve vegan arugula pesto over anything you like! Here are some ideas:

    • toss with roasted vegetables
    • pour over pasta
    • spoon onto mashed potatoes
    • mix into hummus
    • pass alongside some bread for dipping
    • stuffing into mushrooms

    If you're planning to serve it over zoodles or pasta the whole meal comes together in around 20 minutes. For pasta, start the water first, then make the pesto while the pasta is cooking.

    Storage and freezing instructions

    Store leftover pesto in an airtight container in the refrigerator. It will keep for around two weeks. It keeps best if you add a bit of extra oil to the top. This helps prevent spoilage.

    You can also freeze leftovers, just like my method for freezing aquafaba! Pour it into an ice cube. One cube is two tablespoons, and it will defrost quickly on the countertop, making it convenient to add to sauces and dips for a quick flavor boost.

    white bowl of vegan arugula pesto on a slate table surrounded by lemon, garlic, and arugula leaves

    Vegan arugula pesto recipe

    Vegan arugula pesto with fresh basil has a zesty kick and is perfect over pasta or zoodles. Or serve it in a bowl for dipping fresh bread!
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    Course: Sauces and Dressings
    Cuisine: Vegan
    Keyword: arugula pesto, vegan arugula pesto
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8
    Calories: 88kcal
    Author: Becky Striepe

    Ingredients

    • ½ cup fresh arugula - loosely packed
    • ½ cup fresh basil - loosely packed
    • 2 cloves garlic - or more, if you like! See note.
    • 2 tablespoons lemon juice
    • ¼ cup roasted, salted cashews
    • ¼ cup olive oil

    Instructions

    • Toss everything in the food processor and pulse until it reaches your desired consistency. If it's too thick, you can add a tablespoon or two of water or more olive oil to get it to the consistency you like.

    Equipment

    • food processor

    Video

    Notes

    Garlic cloves can vary in size greatly! When I say 2 cloves, I mean conventional-sized garlic cloves, about the size of the first joint of your pinky finger. If you have jumbo cloves of garlic, you might need just one. You can also up the garlic, if you want the flavor more present in your pesto. Just keep in mind that raw garlic has a stronger flavor than cooked, so add slowly. You can always add, but you can't take away.
    Leftover pesto will keep in the fridge for about 2 weeks in an airtight container. It keeps best if you add a bit of extra oil to the top, which helps prevent spoilage.
    If you toss it with pasta before serving, it will keep for around 3 days.

    Nutrition

    Nutrition Facts
    Vegan arugula pesto recipe
    Amount per Serving
    Calories
    88
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Sodium
     
    28
    mg
    1
    %
    Potassium
     
    37
    mg
    1
    %
    Carbohydrates
     
    2
    g
    1
    %
    Fiber
     
    0.2
    g
    1
    %
    Sugar
     
    0.3
    g
    0
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    109
    IU
    2
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    7
    mg
    1
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    What is pesto sauce?

    "Cashews," you say? "Arugula," you ask? Is this vegan arugula pesto even really a pesto? It is! Let's talk about it.

    Pesto is a sauce made from crushing nuts and herbs with oil. It can also have cheese, but cheese isn't a requirement.

    The word pesto actually means "crushed," because traditional pesto is made with a mortar and pestle. Here, we are using a food processor to get a similar texture with a lot less elbow grease.

    We normally associate pesto with basil and pine nuts, but you can swap out those herbs and nuts to make all kinds of delicious variations! I like to use cashews, because they give a similar texture for a much lower price.

    In this recipe, I'm using half basil and half arugula. The mild spiciness from the arugula blends really well with the basil in this vegan pesto recipe, giving it a zesty flavor.

    More vegan pesto recipes

    I love a good pesto! It's such a versatile sauce that makes a quick, satisfying meal. If you like this vegan arugula pesto, you'll love some of my other pesto recipes, too.

    If you love pesto but are trying to cut back on oil, my oil-free avocado pesto gets rave reviews. Instead of oil, this thick, creamy sauce gets its richness from avocados.

    Pesto also makes a great marinade for tofu, which is a technique I use in my pesto tofu pasta. It's a family favorite and so easy to make!

    Pesto flavors also add a lovely depth to hummus! Try my basil pesto hummus recipe for all of your dipping needs.

    More Blender sauces and salad dressings

    • 5-minute tahini miso dressing
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • 5-Minute Ginger Cranberry Vinaigrette
    • No-Cook Miso Gravy

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

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      Recipe Rating




    1. nadia

      September 25, 2016 at 8:27 am

      Looks so lush :) I love homemade pesto. So handy having a jar in the fridge for when you need a quick meal!

      Reply
      • Becky Striepe

        September 25, 2016 at 8:55 am

        Thank you! It is a nice staple to have in the fridge for sure!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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