Arugula Walnut Pesto (Vegan)

arugula walnut pesto (vegan)I love the bright green color and peppery flavor of this arugula walnut pesto. It’s thick, creamy and rich in flavor.

Making pesto is very easy. Using an immersion blender, mix all the dry ingredients with a couple of tablespoons of water first, then add the extra virgin olive oil one tablespoon at a time. Process until creamy and smooth. If you don’t have an immersion blender, use a food processor.

As there is no parmesan cheese or pecorino cheese, this pesto is vegan and healthier than the regular basil pesto. The taste isn’t even a little bit compromised by the lack of cheese, promise!

You can serve it with pasta,  as a dip for chips or crackers or spread it on sandwiches.

If you use the arugula walnut pesto with pasta and is too thick for your liking, thin it out a bit with the cooking water (the water in which the pasta is cooking), just before serving.

Stored in an airtight jar, it will keep in the fridge for up to a week. You can also freeze it for up to 3 months. Put into an ice cube tray and place in the freezer for 2 hours. Remove the frozen pesto cubes and store in a resealable plastic bag.

This arugula walnut pesto will liven up every meal it touches, giving it a vibrant kick!

arugula walnut pesto (vegan)
arugula walnut pesto (vegan)
5 from 6 votes
Arugula Walnut Pesto (Vegan)
Prep Time:
3 mins
Total Time:
3 mins
Author: As Easy As Apple Pie
Course: Condiments, Dips, Spreads

This vegan arugula walnut pesto is thick, creamy and rich in flavor. As there is no cheese, it's vegan and healthier than the regular pesto.

  • 50 grams (1 cup) arugula washed and dried
  • 30 grams (1/4 cup) walnuts
  • 1 clove small garlic
  • 1 teaspoon grated lemon zest
  • 2 tablespoons cold water
  • salt
  • pepper
  • 2 tablespoons extra virgin olive oil
  1. In a tall container, put all the dry ingredients and 2 tablespoons of cold water.
  2. Using an immersion blender, chop the ingredients for a few minutes then pour in the extra virgin olive oil (a little at a time) and blend until creamy and smooth.
  3. If the arugula walnut pesto looks too thick, add more water until it reaches the desired consistency.
  4. Enjoy!

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Nutrition Information
Amount per serving (49 g) — Calories: 148, Fat: 15.4g, Saturated Fat: 1.7g, Sodium: 5mg, Carbohydrates: 2.1g, Fiber: 1g, Sugar: 0.5g, Protein: 2.9g

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arugula walnut pesto (vegan)


19 comments on “Arugula Walnut Pesto (Vegan)”

  1. Ooo this sounds good and looks fab, too! I love using arugula in pesto. Will try the walnut-combo!

  2. I love this idea and I love the peppery bite of arugula. This pesto must be so tasty.

  3. This pesto looks and sounds so good. I think I’d eat it with a spoon. Pinning.

  4. I love making my own pesto. Your version looks delish.

  5. This is beautiful! I love that you used arugula… that peppery flavor must be fabulous in this! Thanks for the recipe. I’ve yummed it for later.

  6. I was in need of a pesto recipe and this sounds marvelous!

  7. Made this the other day and put it on some gnocchi- SO GOOD!!

  8. Very good! You’re right, I didn’t miss the cheese, nor did I feel any inclination to add nutritional yeast like so as many pesto recipes call for. I didn’t add the water called for, but then I only spun the leaves dry so the water clinging to them was enough. Used a regular blender instead of an immersion blender. Added the walnuts after pureeing the rest so I could leave them finely chopped instead of completely smooth.Β Used the leftovers in lasagna. Thank you for the recipe.

  9. I ambitiously bought a buuuunch of arugula, only to watch it slowly begin to wither in my fridge. I googled “vegan arugula recipe” and your recipe came right up. I’m so glad! This is DELICIOUS!! I had no idea the combination would turn out so peppery, so delicate. Now it’s been a long time since I had cheese but it definitely had a creamy consistency, even before I added the olive oil. The walnuts did great work. I actually doubled the recipe because of the sheer quantity of arugula I had on hand; next time I might triple it because this is going to go on SO MANY THINGS.
    Thanks so much!

    **ALSO** thanks so much for providing the recipe in grams — I love being able to use my scale and not dirty any measuring cups – the only dishwasher in my apartment is me. πŸ™‚

  10. I made this the other day and it’s great! It was so easy to whip together. I paired it with steamed beets and rice. I shared some with a friend and she loved it as well. Of note, I used arugula from my garden, which is quite a bit more peppery than storebought arugula. I’m a huge fan of how this came out. Thank you!

  11. This pesto is just delicious! I added a tiny squeeze of lemon juice, and had to double the water content to get it to blend in my juicer, but I’m so happy with the outcome. A great way to use up yellowing rocket leaves!Β 

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