Arugula Basil Pesto (Vegan, Oil Free)

5 from 1 vote

Make delicious Arugula Basil Pesto in just 10 minutes. Enjoy a low-calorie, oil-free, vegan alternative to store-bought versions.

Prep Time8

Cook Time2

Total Time10

Course: Sauces

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 65kcal

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)

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!

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.