Easy Arugula Pesto for Spooning or Dipping

Arugula pesto with fresh basil has a nice, tangy kick and is perfect for using up those beautiful, fresh herbs! Serve it over zucchini noodles or pasta, or pour it into a bowl for dipping fresh bread.

How to Serve Arugula Pesto

The mild spiciness from the arugula blended really well with the basil in this pesto recipe, and cashews made it extra creamy. Serve your arugula pesto over anything you like! Here are some ideas:

• toss with roasted veggies
• pour over pasta 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, like I did, the whole meal comes together in around 20 minutes. If you prefer traditional pasta, you’re looking at about the same total time, since you can make the pesto while the pasta cooks.

I’ve got a video recipe for you to check out, or you can get the written recipe below.

In the photos and the video, I’m serving this pesto over zucchini noodles, but if you don’t have a spiralizer or don’t like zoodles, don’t worry! You can toss this pesto with your favorite pasta or use it as a dip.

Making Your Pesto

No matter how you serve this up, you’re in for such a treat! Even better: this pesto only takes a few minutes to make.

There’s no mincing, chopping, or cooking required to make this recipe. Simply toss your ingredients into your blender, and puree until it’s nice and smooth.

Depending on your blender – regular vs. high speed – this can take from around one minute to about five minutes to make. If you do have to blend for more than a minute, make sure you stop every minute to give your blender’s motor a rest.

Easy Arugula Pesto

Arugula pesto with fresh basil has a nice, tangy kick and is perfect for using up those beautiful, fresh herbs!

Print Pin Rate

Course: Sauces and Dressings

Cuisine: Vegan

Keyword: arugula pesto, vegan pesto

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 8

Calories: 80kcal

Author: Becky Striepe

Ingredients

• 1 cup fresh arugula
• 1/2 cup fresh basil
• 4 cloves garlic
• 1 fresh lemon – juiced
• 1/2 cup roasted, salted cashews
• 1/4 cup olive oil

Instructions

• Toss everything in the blender or food processor and blend until smooth.

Notes

Serve this up however you like! In the video, I tossed my arugula pesto with fresh zucchini noodles, but you can use anywhere you’d use a basil pesto. For ideas, check out the serving suggestions listed toward the top of this post.

Nutrition

Calories: 80kcal

Tried this recipe? Share your photo!Mention @GlueAndGlitter or tag #ggveg on Instagram!