Vegan Arugula Pesto (oil-free)
Bright, lemony, oil-free arugula pesto made in just 5 minutes!
Servings 4
Calories 431kcal
Cost $9
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.
Nutrition
Calories: 431kcal | Carbohydrates: 73g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 591mg | Potassium: 451mg | Fiber: 5g | Sugar: 4g | Vitamin A: 441IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 3mg
