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!
Author Becky Striepe
½cupfresh arugulaloosely packed
½cupfresh basilloosely packed
2clovesgarlicor more, if you like! See note.
¼cuproasted, salted cashews
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.
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.
Prep Time 5minutes
Total Time 5minutes
Course Sauces and Dressings
Keyword arugula pesto, vegan arugula pesto
Vegan arugula pesto recipe from Glue & Glitter, https://www.glueandglitter.com/arugula-pesto/