arugula pesto
Main Dishes | No Oil | Recipes

Arugula Pesto (Vegan)

I first had this dish when my dad made it for me. He was looking for a vegan dish that everyone in the family might enjoy, and this arugula pesto certainly is a crowd-pleaser. My dad found the recipe on the Food Network website. Whenever we get a nice bunch of arugula, this is the top item on our menu. I especially love that there are no processed oils in this satisfying pesto.

I prefer whole wheat pasta. You can, of course, make this dish gluten-free by using your favorite gluten-free pasta.

Arugula Pesto

Course: Main Course, Pasta
Cuisine: Vegan
Keyword: Oil Free
Servings: 6
Calories: 504kcal
Author: Singing Vegan

Equipment

  • Food processor

Ingredients

  • 1 pound pasta any type
  • 2 avocados medium: halved, seeded, and flesh scooped out
  • 3 cups baby arugula 3 ounces
  • 1 cup fresh basil packed
  • 3 Tablespoons lime juice from 2 large limes
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup nutritional yeast
  • 1/2 cup almonds sliced or chopped, toasted in a dry frying pan until golden, then cooled

Instructions

  • Bring a large pot of salted water to a boil.
  • While the water heats, mix avocado, arugula, basil, lime juice, garlic, salt, pepper, and nutritional yeast in a food processor. Process until smooth.
  • Cook the pasta in the boiling water until al dente, about 8-10 minutes.
  • When the pasta is cooked, drain but reserve about ½ cup of the cooking water.
  • Return the pasta to the pan (no heat). Stir in the arugula/avocado mixture, adding just enough of the reserved pasta water to loosen the sauce.
  • Stir in the almonds or sprinkle them on top of each plate. Serve immediately.

Nutrition

Calories: 504kcal | Carbohydrates: 72g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Sodium: 429mg | Potassium: 1108mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3116IU | Vitamin C: 28mg | Calcium: 254mg | Iron: 4mg

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