The Best Arugula Pesto (vegan & dairy free)

This is the best arugula pesto! It's quick and easy to make in just a few minutes and this sauce has the most incredible flavour. Made with oranges, pine nuts, and arugula this healthy dip is made with just 5 ingredients and is dairy free and vegan.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step): 
• Tips and variations: 
• How to use:
• How to store:
• Frequently asked questions: 
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• The flavour! This is the best arugula pesto recipe. The combination of the tart arugula plus the sweet mandarine orange blend perfectly. 
• It's so easy to make and only takes a few minutes to prepare. 
• You only need five ingredients to make it!
• It's so versatile. Use this dairy free pesto as a dip, a dressing, or a topping for meat or fish dishes. 
• This homemade pesto is vegan, dairy free, gluten free, paleo, refined sugar free and Whole30 compliant! 

Ingredients and substitutions:

• Arugula - fresh arugula gives this pesto such a unique fresh flavour and a gorgeous bright green colour.
• Oranges - to add just the perfect amount of sweetness and citrus to contrast the tartness of the arugula. You can use any type of oranges that you like for this recipe including navel oranges or mandarine oranges.  
• Pine nuts - the base of any great pesto! I recommend using raw pine nuts, not roasted pine nuts to make this pesto. If you can't have pine nuts you can use raw cashews instead.
• Avocado oil - when blended with the other ingredients this helps give this pesto the perfect smooth and creamy texture. If you don't have avocado oil you can use olive oil instead.
• Seasonings - sea salt and ground black pepper combine perfectly to give this green pesto the best flavour.

How to make (step-by-step): 

Step one:

First, add all the ingredients to your food processor or high speed blender (such as a Vitamix blender).

Step two:

Then blend everything well until the pesto is smooth and has the texture you like. 

Tips and variations: 

• Instead of avocado oil you could use olive oil.
• You can use any type of oranges that you like for this pesto including navel oranges or mandarine oranges.
• Instead of pine nuts you could use raw cashews.
• If you tolerate dairy add a bit of parmesan cheese to give this dip even more flavour! 
• Feel free to make a double or triple batch if you are serving a crowd or want more leftovers. 
• For even more flavour add 1-2 cloves of garlic.

How to use:

You can use this pesto as a dip or dressing. I love eating as a dip with raw vegetables like carrots and celery. If you aren't vegan, it is great as a topping for meat or seafood dishes such as grilled chicken or grilled fish. 

This pesto sauce also makes a delicious pasta sauce, sauce for pizza, pasta salad, or potato salad.

How to store:

Store this pesto in the fridge in an airtight container for up to 7 days. 

You can also freeze this pesto in an airtight container or jar for up to 3 months.

Frequently asked questions: 

Other recipes you will love:

• Healthy Buffalo Sauce
• The Best Mango Habanero Salsa
• Dairy Free Caesar Dressing
• Healthy Walnut Dressing
• Vegan Spinach and Artichoke Dip

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Recipe