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Arugula Walnut Basil Pesto

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This vegan pesto recipe is so fabulous it will have your mouth-watering! It was even approved by an authentic Italian (my husband) who was born and raised in an Italian town near Genoa where pesto originates from. In fact, while living there, pesto was one of my favorite things to make. First, because it is so easy yet so delicious and second, because I love basil. In this recipe though, I created a vegan version and spiced it up with a few different ingredients. It was so good I was licking my spoon clean. Even though there is no Parmigiano or Pecorino cheese, it still is so cheesy thanks to the Nutritional Yeast used.

This can be used as a sauce for pasta, a dip for cut up vegetables or even as a spread in veggie wraps instead of hummus or guacamole.

Further Food Commentary:

This pesto has lots of arugula and spinach, which are rich in vitamin A, vitamin K, and folate. Spinach is also high in vitamin C and potassium. For those who have kidney and bladder stones, beware of eating too much spinach. Spinach is high in oxalic acid which reduces iron and calcium absorption. When eating raw spinach, it is important to have other foods that are rich in vitamin C for better absorption. This recipe has lemon juice, which is high in vitamin C! Arugula is a high in vitamin K, which is essential for clotting and is the key player in developing strong bones. This pesto will provide all of the greens that you need!

By Denine Rogers

Arugula Walnut Basil Pesto

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:0 mins
  • Servings: 10

Ingredients

1 cup packed arugula

1/4 cup basil (about 15 medium to large basil leaves)

1/2 cup packed spinach

1/3 cup walnuts

2 tablespoons lemon juice

1 clove garlic

2 tablespoons nutritional yeast

3 tablespoons high-quality extra virgin olive oil

(optional) 1/4 teaspoon sea salt

Instructions

  1. Blend all the above ingredients in a food processor until smooth and creamy
  2. Pour into a small bowl as a dip or pour on top of raw zucchini noodles and mix in well.
Blend all the above ingredients in a food processor until smooth and creamy Pour into a small bowl as a dip or pour on top of raw zucchini noodles and mix in well.

Nutrition Information

Per Serving:  Calories: 66; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 2mg; Potassium: 43mg; Carbohydrate: 1g; Fiber: 1g; Sugar: 0g; Protein: 1g

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