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holiding bowl of arugula pesto

plant-based arugula pesto

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  • Author: Jackie Newgent
  • Yield: 10 servings 1x
  • Diet: Vegan


While you may be most familiar with basil in pesto, arugula makes for an equally scrumptious version with a tad more pepperiness.


Units Scale
  • 1/4 cup salted roasted pistachios
  • 2 large garlic cloves, halved
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon smoked paprika
  • 1 (5-ounce) package fresh baby arugula
  • 1/2 cup extra virgin olive oil, as needed


  1. Add the pistachios, garlic, nutritional yeast, lemon juice, salt, and paprika to a food processor, cover and blend until finely chopped (not creamy).
  2. Add the arugula, in batches, and pulse until it’s finely chopped.
  3. Add the oil, ideally slowly drizzling in, while blending to desired consistency. Enjoy with skillet russet & sweet potato hash.
  • Category: condiment, sauce
  • Cuisine: italian, american


  • Serving Size: 2 tablespoons
  • Calories: 120
  • Sugar: 1g
  • Sodium: 135mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg