Here’s a bold and fragrant arugula pesto made without the usual Parmesan cheese. Nutritional yeast is optional but highly recommended to give it a hint of cheesy flavor. This versatile pesto sauce, made with pine nuts or walnuts, can be used in several delicious ways.
Since this makes an ample quantity, this pesto is enough for at least 8 ounces of cooked pasta. But don’t limit it’s use to pasta sauce (though it makes a most wonderful pesto pasta!). Consider using this sauce in other ways:
- Top smashed potatoes or plain grains
- Swirl some into mashed potatoes
- Use as a spread for bruschetta
- Dollop onto Italian-style soups (like Hearty Pasta Vegetable Soup)
- On pizza in place of tomato sauce
Tip: Unused portions can also be frozen for several months in an airtight container.
A bit about arugula
Arugula is a cool-weather green, making an early spring appearance with a follow-up in the fall, when it grows late into the season. Arugula’s flavor is often described as peppery or mustardy, though these terms fail to capture its unique flavor.
Though its flavor is more assertive, arugula is similar to spinach in the ways it can be used, and can be interchanged with it in many dishes, or it can be used to replace part of the amount of spinach called for.
A good-for-you green: Like other dark leafy greens, arugula is a nutrient dense food. It’s packed with vitamins A, C, K, and folate. As far as minerals, it’s particularly rich in calcium and potassium. It’s a good source of fiber and antioxidants. Here’s more about its nutritional profile.
Learn lots more in this site’s Guide to Arugula.
Swap this green delight into other recipes calling for pesto:
- Pasta with Parsley Pesto and Summer Squashes
- Vegan Pesto Pizza with Fresh Tomatoes
- Pasta with Leafy Greens Pesto
Dairy-Free Arugula Pesto (Made with Pine Nuts or Walnuts)
Here’s a bold and fragrant arugula pesto made without the usual Parmesan cheese. This versatile pesto can be used in several delicious ways.
Ingredients
- 1/3 cup pine nuts or 1/2 cup chopped walnuts
- 2 tablespoons extra virgin olive oil
- 4 to 6 cloves garlic, minced
- 4 to 5 ounces fresh arugula, rinsed
- 1/2 cup fresh basil or parsley leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons nutritional yeast, optional but highly recommended
Instructions
- Toast the nuts in a dry stir-fry pan or large skillet until golden and fragrant, stirring often. Move to a small bowl and set aside
- Heat half of the oil in the same skillet or stir-fry pan. Add the garlic and sauté over low heat until golden, about 2 minutes. Add the arugula, cover, and cook just until wilted. Stir a couple of times if need be.
- Transfer the arugula and garlic mixture to a food processor fitted with the metal blade. Add the toasted nuts, remaining olive oil, basil or parsley, salt, pepper, and optional nutritional yeast. Pulse on and off until the arugula is very finely chopped; leave a little texture and don’t puree!
- Use the pesto right away as suggested in Notes, below, or scrape into a jar or tightly lidded container and refrigerate until needed.
Notes
Tip: Unused portions can also be frozen for several months in an airtight container.
Ways to use:
- As a pasta sauce, of course
- Top smashed potatoes or plain grains
- Swirl some into mashed potatoes
- Use as a spread for bruschetta
- Dollop onto Italian-style vegetable soups
- On pizza in place of tomato sauce
If you like this tasty arugula pesto, you might also enjoy …
See lots more easy vegan sauces & dressings.
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