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. The delicious freshness of the basil and nuttiness of the pine nuts is balanced by the sweetness of the tomatoes and peppery notes from the arugula. This yummy sauce is oil-free, gluten-free, soy-free, and vegan.
Why you'll love this oil-free pesto sauce
When comparing this arugula basil pesto made without olive oil to store-bought, the calorie density is eye-opening!
This pesto is about 50 calories for ¼ cup, compared to store-bought, which can vary between 230 to 260 calories for the same ¼ cup amount. Geez!
Also, this fresh, delicious vegan pesto only takes 10 minutes to make.
There's so much you can do with this pesto sauce. It can be used as a sauce base for Veggie Pizza for One, grilled veggie wrap, a sauce topping for a Buddha bowl, veggie tofu scramble, or dip for fresh veggies.
This oil-free arugula basil pesto has 6 key ingredients
- Arugula
- Basil leaves
- Tomato (cherry or Roma)
- Garlic
- Lemon
- Pine nuts
Even with the addition of tomatoes, this sauce still turns out green. You see, tomatoes are the primary replacement for olive oil in this pesto, giving it that saucy consistency. Also, quick warming of the pine nuts helps bring out the flavor.
How to make this vegan pesto
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, cherry tomatoes, lemon juice, toasted pine nuts, and water to a mini blender or food processor (see Pro Tip for difference), and blend or process (pulse) until smooth or well combined. Salt to taste.
Store leftovers in an airtight container in the refrigerator for up to five days.
Pro-Tip
Use the mini blender for a smooth texture or the food processor for a more grainy texture.
We hope you love this no oil pesto sauce as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Quick and Easy Oil Free Pesto
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
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. The delicious freshness of the basil and nuttiness of the pine nuts is balanced by the sweetness of the tomatoes and peppery notes from the arugula. This yummy sauce is oil-free, gluten-free, soy-free, and vegan.
Ingredients
- ¼ cup pine nuts
- 1 cup basil leaves
- 1 cup arugula
- 4 to 5 cherry tomatoes, sliced in half or ½ Roma tomato
- 1 clove garlic, roughly chopped
- 1 Tbsp lemon juice
- 2 Tbsp water
- Salt to taste
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, cherry tomatoes, lemon juice, toasted pine nuts, and water to a mini blender or food processor (see Pro Tip for difference), and blend or process (pulse) until smooth or well combined. Salt to taste.
Store leftovers in an airtight container in the refrigerator for up to five days.
Pro Tip
Use the mini blender for a smooth texture or the food processor for a more grainy texture.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mini blender or food processor
- Prep Time: 9 minutes
- Cook Time: 1 minute
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Italian
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