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–+ servings
A white bowl filled with arugula pesto and garnished with pine nuts and an orange slice.
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5 from 2 votes

Vegan Arugula Pesto

This vegan arugula pesto is such a fun recipe! It has a unique flavour that goes well with so many dishes and you will love how easy it is to make.
Prep Time2 minutes
Blend time3 minutes
Total Time5 minutes
Course: condiment, dips, sauces
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 32
Calories: 53kcal
Author: Dr. Erin Carter

Equipment

Ingredients

  • 4 cups packed fresh arugula leaves
  • 100 grams pine nuts
  • 2 large mandarine orange, peeled and pulp removed (or 3 small mandarine oranges)
  • 1/2 cup avocado oil
  • 1/2-1 teaspoon sea salt

Instructions

  • Place all the ingredients into your food processor or high speed blender and blend until smooth.
  • Serve and enjoy!

Notes

  1. Store this pesto in an air tight container in the fridge for up to 1 week.
  2. Instead of avocado oil you could use olive oil.
  3. If you can't have pine nuts I would use cashews instead. 

Nutrition

Calories: 53kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 37mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg