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    Home » Course » Sauces and Dips

    Vegan Arugula Pesto

    Published: Dec 21, 2015 · Modified: Nov 5, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    This is the best vegan arugula pesto recipe. Made with oranges, pine nuts and arugula, the flavours of the citrus and arugula blend perfectly to give this sauce or dip the most incredible taste. You will love how easy this pesto is to make and that it only requires 5 ingredients.

    A jar of vegan arugula pesto with orange pieces and arugula leaves around it.

    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 just takes a few minutes to put this dip together. 
    • 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. 
    • It's a healthy pesto that's naturally dairy free, gluten free, paleo, Whole30 and vegan! 
    • Can't have pine nuts? No worries, use cashews instead.
    • It's made with no garlic, no cheese, no nutritional yeast, no dairy and is low in calories.

    Taste and texture:

    This pesto has such a unique flavour. It is slightly sweet from the orange, and never bitter or tart.

    Nutrition:

    This pesto recipe is so healthy! Each serving has approximately 53 calories, 1 gram of protein, 1 gram of carbs, and only 0.5 grams of sugar.

    Key ingredients and substitutions:

    • Arugula - fresh arugula gives this pesto such a unique fresh flavour and a gorgeous bright green colour.
    • Orange - to add just the perfect amount of sweetness and citrus to this recipe. 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, not roasted pine nuts to make this pesto. If you can't have pine nuts you can use cashews instead.

    How to make: 

    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 its smooth and the texture you like. 

    Tips and variations: 

    • Instead of avocado oil you could use olive oil.
    • You can use any type of orange that you like for this pesto.
    • 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. 

    How to use:

    You can use this pesto as a dip or dressing. If you aren't vegan, it is great as a topping for meat or seafood dishes such as grilled chicken or grilled fish. 

    How to store:

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

    A jar of pesto with orange pieces and arugula leaves around it.

    Frequently asked questions: 

    How do you make arugula pesto less bitter?

    For this pesto I added an orange to give a bit of sweetness and citrus flavour. This helps make the arugula less bitter tasting. 

    Can I freeze this pesto?

    Yes you can easily freeze this pesto. To do so, put it in an airtight container or jar and freeze it for up to 3 months.

    How many calories are in this pesto?

    Each serving of this pesto has approximately 53 calories.

    Other recipes you will love:

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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    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.
    5 from 2 votes
    Print Pin Rate
    Course: condiment, dips, sauces
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
    Prep Time: 2 minutes
    Blend time: 3 minutes
    Total Time: 5 minutes
    Servings: 32
    Calories: 53kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor
    • Vitamix blender

    Ingredients

    • 4 cups packed fresh arugula leaves
    • 100 g pine nuts
    • 1 large mandarine orange, peeled and pulp removed (or 2 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
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Kelly Smith

      December 21, 2015 at 8:37 pm

      This looks so refreshing and delicious! I hope you continue to have a relaxing and happy holiday season! Looking forward to connecting in the New Year! xoxo

      Reply
    2. Erin Carter

      December 22, 2015 at 3:09 pm

      Same to you Kelly! Merry Christmas and Happy New Year! xoxo

      Reply
    3. Anonymous

      December 31, 2015 at 8:37 pm

      Just made this. Love it. I love traditional pesto, and this arugula recipe may become a new favourite.

      Reply
    4. Erin Carter

      January 01, 2016 at 1:22 am

      Thank you so much for your kind words! Glad you love it!

      Reply
    5. whatigather

      January 05, 2016 at 6:22 pm

      This looks great! I can totally see using this on some chicken or fish, or even as a salad dressing!

      Reply
    6. Erin Carter

      January 06, 2016 at 3:49 am

      I haven't tried it on fish yet but its super good on chicken and on salads! would love to know if you try it 🙂

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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