It’s always a good day when pasta is involved, especially when it includes this fresh, delicious, oil-free Vegan Arugula Pesto! It’s packed with bright flavor, takes 10 minutes to throw together and makes for the perfect meal. Pesto lovers, you’ll also love Easy Vegan Kale Pesto, Pesto Mediterranean Gnocchi, All Your Greens Pasta, and Puttanesca Pasta.
Why I Love This Recipe
- Dairy-Free: Instead of cheese, this pesto recipe relies on cashews and nutritional yeast for that classic cheese flavor without the dairy.
- Oil-Free: No oil is needed in this Vegan Arugula Pesto recipe. Lemon juice is used as the liquid to thin the sauce for a bright, lemony flavor.
- Easy: Pesto is one of my favorite sauces to make because you just throw everything in the food processor and blend.
Need an ingredient substitution?
Ask an AI for recommendations!
Jump to:
Notes on Ingredients
- Pasta: I used brown rice penne pasta to keep this dish gluten-free but any shape and type of pasta will work.
- Arugula: I use Josie’s Organics.
- Basil: Don’t forget the basil! I like to do half basil, half arugula in this pesto for a balance of flavor.
- Cashews: Add a nutty, creaminess to the pesto. Use raw cashews. You can also substitute with another nut like walnuts or pine nuts.
- Parmesan: I like to top my pesto pasta with homemade vegan parmesan cheese but you can use store-bought or sprinkle nutritional yeast instead.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Arugula Pesto?
- Boil the pasta according to package instructions.
- Blend all pesto ingredients in a food processor.
- Strain pasta then stir in pesto sauce.
- Garnish with vegan parmesan cheese and enjoy!
- Step 1: First, boil the pasta according to instructions and begin to make the pesto.
- Step 2: Add all of the pesto ingredients to a food processor and blend until mostly smooth.
- Step 3: Then, strain the pasta and add the pesto to the pasta. Mix well to combine.
- Step 4: Finally, top with vegan parmesan cheese and enjoy!
Save this for later?
We'll email this post to you, so you can come back to it later!
Commonly Asked Questions
Store leftover pesto sauce in an airtight container in the fridge for up to 1 week. You can add it into sauces, salad dressing, or on another pasta dish like One Pan Pesto Mediterranean Gnocchi.
Yes, pesto freezes super well. Add it to a freezer-safe container, leaving at least 1-inch on top for the pesto to expand. You can freeze it for up to 3 months–this way you’ll have fresh pesto on hand for whenever you need it!
You can use a mortar and pestle which is very traditional. I would not suggest using a blender as it blends the pesto into a complete puree and removes all texture. Pesto is meant to have a bit of texture!
I used the amazing cilantro for my easy vegan Pad Thai from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. Be sure to look out for Josie’s Organics in your local store!
“This is wonderful !! So much flavor!”
– Elaine
Extra Helpful Tips
- Use a food processor, not a blender, to make pesto as you want some texture to remain.
- Any shape and type of pasta noodle works with this. I used gluten-free brown rice penne pasta but you can use chickpea pasta, whole wheat, and any shape.
- Save a bit of the pasta water (a couple tablespoons) before straining. You may want to add it to the pesto to thin it a bit more when mixed with the noodles.
If you tried this Vegan Arugula Pesto (oil-free) or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Arugula Pesto (oil-free)
Equipment
Ingredients
- 12 oz pasta I used gluten-free brown rice pasta
- 1 cup arugula I use Josie’s Organics
- 1 cup basil tightly packed
- 1 lemon juiced
- ½ cup cashews raw
- 2 tablespoon nutritional yeast
- 2 cloves garlic can sub 1 teaspoon garlic powder
- 1 teaspoon salt
- vegan parmesan cheese for topping
Instructions
- Boil your pasta of choice according to package instructions.
- Add all pesto ingredients to a food processor and blend until combined, scraping down the sides as necessary. Some texture will remain in the sauce.
- Strain pasta then stir in pesto sauce. Garnish with vegan parmesan cheese.
- Serve and enjoy!
Notes
- Use a food processor, not a blender, to make pesto as you want some texture to remain.
- Any shape and type of pasta noodle works with this. I used gluten-free brown rice penne pasta but you can use chickpea pasta, whole wheat, and any shape.
- Save a bit of the pasta water (a couple tablespoons) before straining. You may want to add it to the pesto to thin it a bit more when mixed with the noodles.
Aneta says
Hello, can I just ask how many calories does it have?
Elaine Demers says
This is wonderful !! So much flavor!
Jordan from the HealthyGirl Team says
I love to sneak in extra veggies into my pasta with arugula pesto. So yummy and flavorful!