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 mins
Blend time3 minutes mins
Total Time5 minutes mins
Course: condiment, dips, sauces
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 32
Calories: 53kcal
- 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
- Store this pesto in an air tight container in the fridge for up to 1 week.
- Instead of avocado oil you could use olive oil.
- If you can't have pine nuts I would use cashews instead.
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