Vegan Arugula Pesto
May 26, 2025
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One of the most approachable variations of pesto can elevate your pizza or pasta night, and it’s great on grilled vegetables, too. Vegan Arugula Pesto is a quick, plant-based sauce that is made in minutes. Fresh baby arugula, walnuts, garlic, lemon and olive oil come together for this naturally vegan sauce.
If you prefer your pesto on the cheesier side, you can easily make it vegetarian by stirring in some grated parmesan to finish.
Why Use Arugula for Pesto?
Arugula adds a bright, peppery bite to pesto that balances it with the richness of walnuts and olive oil. It’s also a great way to use leftover greens before they go bad. Plus, arugula is a more cost-effective option for a bright, green pesto than more traditional variations. Arugula pesto also holds up well in the refrigerator and keeps its vibrant green color for longer than basil or other varieties.
Ingredients You’ll NEED
- 5 ounces baby arugula
- ⅓ cup walnuts
- 2 cloves garlic, peeled
- 1 lemon (zest + juice)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
How to Make Arugula Pesto
- Add the arugula to a food processor and pulse for about 20 seconds, scraping down the sides as needed.
- Add the walnuts, garlic, and the zest and juice of one lemon. Pulse again for 10 to 15 seconds.
- Add salt and pepper. With the food processor running on low, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
- Taste and adjust seasoning.
If you aren’t looking to make a vegan version, add richness by stirring in ¼ cup grated parmesan cheese.
Pro Tip: Don’t skip out on the lemon zest. The brightness of the natural oils adds a necessary balance to the peppery arugula. It helps amp the flavor up to another level. If you don’t already own one, be sure to get a zester and grater to get the most out of every lemon.
Ways to Use Arugula Pesto
This pesto is a match for grilled cabbage or other vegetables, or you can use it as a base for egg and arugula pesto pizza. The sauce easily stirs into cooked pasta or gnocchi and adds a boost of flavor when spread on sandwiches and wraps.
Storage Tips
Store your pesto in an airtight container in the refrigerator for up to a week. For longer storage, spoon it into silicone trays and freeze. Once frozen, you can pop out the pesto cubes and transfer them to a reusable freezer bag.
Don’t forget to date and label the bag for easy identification.
No matter how you use this vegan arugula pesto, it’s sure to become a staple in your meal prep rotation. If you’ve never made pesto before, this is an easy variation to try. You also might want to check out the Whole30 compatible dairy-free pesto recipe that I’ve been making for years.
Vegan Arugula Pesto
Ingredients
- 5 ounces baby arugula
- ⅓ cup walnuts
- 2 cloves garlic, peeled
- 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Add baby arugula to the bowl of a food processor and pulse about 20 seconds, until leaves are broken down. Stop to scrape down sides, as needed.
- Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.
- Add in ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. With the lid secured, turn the food processor on low and slowly drizzle in ½ cup olive oil.
- Taste and adjust salt and pepper, as needed. Store in an air-tight container in the refrigerator for up to a week.
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