Enhance your culinary repertoire with this twist on a classic- Vegan Arugula Pesto with vibrant colors and bold flavors, a game changer! Perfect for topping a bowl of pasta or using it as a spread or dip
For a lot of time I felt intimidated by Arugula and its distinctive peppery kick. I knew how healthy and rich in vitamins and minerals it is but I somehow only ended adding it up in mixes of salads or few leaves on a sandwich.
With this vegan Arugula pesto I think I just found the perfect way to tame it.
The slightly salty/sweet, with notes of butter flavors from the hazelnuts combine perfectly with the bitter/hot, earthy, pungent and spicy notes of the Arugula in this unique twist to the classic pesto.
For me Pesto means options, having some sort of pesto in the house during a busy week makes me feel more relaxed. I know I can quickly make some pasta, salad or roasted veggies and bring the flavor in with a spoon of pesto and dinner or lunch is served in minutes.
Since its so close to my heart I explored various recipes and ways of making it so stay close as you will find a lot of pesto variations on my blog.
List of ingredients for this vibrant Arugula pesto
- 125 g Arugula fresh
- 200 g Hazelnuts raw or slightly roasted
- 2 Garlic cloves
- 2 tbsp Lime juice
- 4 tbsp Nutritional yeast
- 1 tsp Salt
- 3 tbsp Olive oil
- 6 tbsp Water
Step by step recipe instructions
Gently wash and dry the Arugula using a colander and removing any tough stems.
- Slightly roast the hazelnuts in a dry pan until lightly golden. This steps is optional, but roasting them will increase the nutty flavour
- In a food processor, add Arugula and the rest of the ingredients: hazelnuts, nutritional yeast, garlic, lime juice, salt, olive oil and water
- Blend till the pesto has the desired creaminess. The time might vary depending on the power of the food processor. With my food processor, this takes around 10 minutes but also because I like mine to be creamier.
- Enjoy
Note
I like mine on top of a bowl with whole-wheat pasta and steamed broccoli alongside grilled tofu. Pure joy!
You will have to try it as it's hard for me to describe how good this is.
Also great as spread on sandwiches, mix it with roasted veggies or combine it with lemon juice and transform it in a salad dressing.
Enjoy!
Questions you might have
If you love this vibrant and bold Arugula pesto with hazelnuts and nutritional yeast give it a rating and review below! And of course, tag me for the remake on Instagram
Yes. Arugula pesto can be made vegan if you replace parmesan with nutritional yeast
It usually stays fresh for about 4-7 days when stored in an airtight container
Yes, you can freeze the pesto in ice cubes trays or small containers for up to 3 months
Enjoy it on pasta, dressing for salads, as a sandwich spread, mixed with roasted vegetables or as a topping for vegan pizza
Arugula pesto can have a peppery bold kick due to arugula but the level of spiciness is reduced in this recipe by the slightly sweet and nutty flavors from the hazelnuts and garlic
#rico
Vegan Arugula pesto
Equipment
- 1 Food processor
- 1 Colander
Ingredients
- 125 g Arugula fresh
- 200 g Hazelnuts raw or slightly roasted
- 2 Garlic cloves
- 2 tablespoon Lime juice
- 4 tablespoon Nutritional yeast
- 1 teaspoon Salt
- 3 tablespoon Olive oil
- 6 tbsp Water
Instructions
- Gently wash and dry the Arugula using a colander removing any tough stems.
- Slightly roast the hazelnuts in a dry pan until lightly golden. This steps is optional, but roasting them will increase the nutty flavour
- In a food processor, add Arugula and the rest of the ingredients: hazelnuts, nutritional yeast, garlic, lime juice, salt, olive oil and water
- Blend till the pesto has the desired creaminess. The time might vary depending on the power of the food processor. With my food processor, this takes around 10 minutes but also because I like mine to be creamier.
- Enjoy
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