This vegan Arugula Basil Pesto has the delicious freshness of the basil and nuttiness of the pine nuts, balanced by the sweetness of the tomatoes and peppery notes from the arugula. You may also like our Vegan Almond Pesto.
Store-bought pesto sauces are loaded with fat, but this fast and easy Arugula Basil Pesto sauce has a lot less fat and doesn't compromise on taste. This whole food, plant-based vegan pesto is oil-free, gluten-free, soy-free, and ready in 10 minutes.
Why You'll Love This Oil-Free Vegan Pesto
- Low Calorie Density: When comparing this oil-free arugula basil pesto to store-bought, the calorie density is eye-opening! This pesto is half the calories at 130 for ¼ cup, compared to store-bought, which is 260 calories for the same amount.
- Fast and Easy: This fresh, delicious vegan pesto only takes 10 minutes to make.
- Versatile: There's so much you can do with this pesto sauce. It can be used as a sauce base for Veggie Pizza for One, drizzled over Tomato Avocado Toast, Vegan Crustless Quiche, or as a dip for fresh veggies.
Health Benefits
- Healthy Plant Fats: By omitting olive oil and utilizing tomatoes for moisture, the recipe reduces overall fat content while still providing beneficial fats from pine nuts. The pinolenic acid in pine nuts has been shown to be anti-inflammatory.
- Rich in Antioxidants: Ingredients like arugula, basil, and tomatoes are loaded with antioxidants, which help combat oxidative stress and support overall health.
- Vitamin and Mineral Boost: This vegan pesto contains vitamins A, C, and K, along with essential minerals like calcium and magnesium, supporting bone health and immune function.
What You'll Need to Make This Arugula Basil Pesto
- Arugula: This leafy green brings a peppery bite and a wealth of nutrients, including vitamins K and C, and folate. It adds a fresh, slightly spicy note that invigorates the palate.
- Basil Leaves: Classic in pesto, basil offers a sweet, aromatic flavor with anti-inflammatory properties, thanks to its essential oils like eugenol.
- Pine Nuts: When lightly toasted, they impart a buttery, nutty flavor and creamy texture. They're also a source of healthy fats, protein, and magnesium.
- Tomatoes: Tomatoes are the primary replacement for olive oil in this sauce, giving it that saucy consistency, and it still turns out green like classic pesto.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Prepare
Step 1
Preheat a small dry skillet over medium heat. Add the pine nuts to the hot, dry skillet and warm for 60 to 90 seconds, shaking the skillet regularly to avoid burning. Remove from the heat and set aside.
Step 2
Add fresh basil, baby arugula, roughly chopped garlic, grape (or cherry) tomatoes, toasted pine nuts, lemon juice, and water to a mini food processor.
Step 3
Process until well combined. You may need to stop and scrape down the sides a few times. Salt to taste and enjoy!
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Serving Suggestions
- Toss this oil free arugula basil pesto in a whole grain pasta and add a generous sprinkle of Vegan Parmesan Cheese.
- Spread it on a sprouted grain tortilla with roasted veggies and Garlic Hummus for a zesty, flavor-packed wrap.
- Drizzle over Air Fryer Smashed Potatoes for a satisfying snack or side dish.
- Use it as a finishing drizzle on our Single Serving Veggie Pizza or Vegan Mediterranean Pizza.
Recipe FAQs
Store leftovers in an airtight container, like a mason jar with a lid, in the fridge for up to 5 days.
Yes, arugula pesto freezes well. To preserve its vibrant color and flavor, store it in an airtight container, leaving a small gap at the top for expansion. Frozen pesto can last up to 3 months.
Almonds are a good substitute (see our Vegan Almond Pesto). They offer a mild, sweet taste. Walnuts offer a rich, slightly bitter flavor. Cashews lend a creamy texture and subtle sweetness. Sunflower seeds and pumpkin seeds offer a nut-free option with a distinct flavor.
This Arugula Basil Pesto is a testament to how thoughtful ingredient choices can create a flavorful, health-conscious condiment. It's versatile enough to elevate a variety of dishes, from pasta to grain bowls, while aligning with plant-based and oil-free dietary preferences.
Related Recipes to Check Out
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Arugula Basil Pesto (Vegan, Oil Free)
Equipment
Ingredients
- ¼ cup pine nuts
- 1 cup basil leaves
- 1 cup arugula
- 5 to 6 grape tomatoes or small cherry tomatoes, sliced in half (can sub ½ Roma tomato, chopped)
- 1 clove garlic, roughly chopped
- 1 Tbsp lemon juice
- 2 Tbsp water
- Salt to taste (I used ⅛ teaspoon)
Instructions
- Preheat a small dry skillet over medium heat. Add the pine nuts to the hot, dry skillet and warm for 60 to 90 seconds, shaking the skillet regularly to avoid burning. Remove from the heat and set aside.
- Add fresh basil, baby arugula, roughly chopped garlic, grape (or cherry) tomatoes, toasted pine nuts, lemon juice, and water to a mini food processor.
- Process until well combined. You may need to stop and scrape down the sides a few times. Salt to taste and enjoy!
Notes
- Equipment: A mini food processor or chopper works best. You can use a bullet blender, but the pesto will be smooth and creamy, not grainy.
- Substitutions: You can substitute pine nuts with almonds, cashews, walnuts, sunflower seeds, or pumpkin seeds. The flavor and texture will be different. See our vegan almond pesto.
- Serving Suggestions: Drizzle on our Vegan Mediterranean Pizza or Single Serving Veggie Pizza, Mushroom Avocado Toast, or toss in whole wheat pasta topped with Vegan Parmesan Cheese.
- Leftovers/Meal Prep: Store leftovers in an airtight container, like a mason jar with a lid, in the fridge for up to 5 days. Freeze pesto in an airtight container for up to 3 months.
Gigi & Sersie
Delicious and easy to make. I love this with pasta and veggies.