Vegan Arugula Pesto

Dianne

This vegan Arugula Pesto is my go-to pasta sauce! It’s also great on pizzas and sandwiches.This recipe makes about a cup of pesto. A serving is ¼ cup.

5 from 2 votes

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Prep Time 5

Total Time 5

Course Condiment

Cuisine Italian

Servings 4 servings

Calories 162 kcal

Ingredients

2 cups fresh basil tightly packed
2 cups arugula tightly packed
⅓ cup pine nuts
2 cloves garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon sea salt
2 tablespoons extra virgin olive oil

Instructions

Combine the basil, arugula, pine nuts, garlic, nutritional yeast, lemon juice, and salt in a food processor until finely chopped and mixed together. With the processor running, add the olive oil and continue processing until thoroughly combined.