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–+ servings
vegan arugula pesto in a small jar.

Vegan Arugula pesto

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
5 from 2 votes
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Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Course Appetizer, dip, lunch
Cuisine Italian, vegan
Servings 15
Calories 120 kcal

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

Notes

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

Nutrition

Calories: 120kcalCarbohydrates: 4gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 160mgPotassium: 166mgFiber: 2gSugar: 1gVitamin A: 201IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword garlic, hazelnuts, lemon juice, nutritional yeast, pesto
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