Arugula Pesto with Pine Nuts

Arugula Pesto

Pasta used to be such a staple food for me when I would go out to restaurants as a vegetarian. I mentioned in a previous post how much I adore and miss creamy sauces. But just because I have to make do in a restaurant doesn’t mean I can’t make my own delicious pasta at home. And this arugula pesto is a dream come true. Refreshing and peppery, it’s a bit lighter and more bright-tasting than traditional pesto, with none of the traditional dairy products (although you make it cheesy with a bit of vegan parmesan or nutritional yeast). Woohoo!

This would be fantastic on pasta noodles or over steamed veggies, or even added to a creamy sauce for pasta for ultra decadence (think vegan Alfredo sauce. Yup, my mouth is watering). I can’t wait to try a more traditional basil version, but today’s featured veggie is arugula! Arugula is super healthy – pretty much all leafy greens are good for you. An alternate name for arugula is salad rocket, which, frankly, is a really awesome name for a vegetable. I’m totally going to start calling it that now. “Hey honey, do you want some salad rocket?” Perfect. Anyhoo, arugula (SALAD ROCKET!) is a good source of folate and an excellent source of Vitamins A and K, like kale. So even something rich like pesto can be a healthy addition to a meal. I hope you enjoy this version!

Arugula Pesto with Pine Nuts

Arugula Pesto

  • 1 cup packed arugula, washed and chopped
  • 1/3 cup pine nuts
  • 3 cloves garlic, minced
  • 2 Tbs olive oil
  • 2 Tbs vegan Parmesan (Go Veggie brand is great) or nutritional yeast
  • juice of one lemon
  • 1 tsp fresh ground black pepper
  • 1/8 tsp salt, or more to taste

In a food processor, combine arugula, pine nuts, garlic, vegan Parmesan, lemon juice, pepper and salt until fairly smooth.

While the motor is running, slowly add olive oil until pesto is very smooth and incorporated.

Arugula Pesto

One of the things I love about pesto, and recipes like this, is the versatility. This can be served over pasta, potatoes, veggies, even salad. Go crazy! The only issue I had with this recipe was I accidentally added too much salt (don’t worry, the 1/8 tsp I wrote in the recipe is conservative, although if you’re worried you can always do smaller pinches and taste it. You’ll probably want to add a bit more). I think you’ll really enjoy the bright, peppery taste of the arugula in this interesting pesto.

Vegan Arugula Pesto

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 31 days of recipes, here they are:

Printable Version:

Arugula Pesto
 
Author:
Ingredients
  • 1 cup packed arugula, washed and chopped
  • ⅓ cup pine nuts
  • 3 cloves garlic, minced
  • 2 Tbs olive oil
  • 2 Tbs vegan Parmesan (Go Veggie brand is great) or nutritional yeast
  • juice of one lemon
  • 1 tsp fresh ground black pepper
  • ⅛ tsp salt, or more to taste
Instructions
  1. In a food processor, combine arugula, pine nuts, garlic, vegan Parmesan, lemon juice, pepper and salt until fairly smooth.
  2. While the motor is running, slowly add olive oil until pesto is very smooth and incorporated.

 

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