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!
How To Make It: Arugula Walnut Pesto (Vegan)
- 1 cup (50 g) arugula washed and dried
- ¼ cup (30 g) walnuts
- 1 clove small garlic
- 1 teaspoon grated lemon zest
- 2 tablespoons cold water
- 2 tablespoons extra virgin olive oil
- In a tall container, put all the dry ingredients and 2 tablespoons of cold water.
- 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.
- If the arugula walnut pesto looks too thick, add more water until it reaches the desired consistency.