Vegan Lemon Arugula Pesto Recipes
HOW TO MAKE SPICY ARUGULA PESTO
What makes this Pesto SO special, you might ask? Well, this pesto has double peppery-bite with promise of far less calories! Yes, my friends! This Pesto, not only TOPS the chart for being flavorful, it also comes with vegan and paleo promise! Not even a touch of cheese in here! Then what makes it taste delicious and so flavorful? Well, there are few magic ingredients in this pesto sauce which not only provide, taste, silky texture but mimic the taste of parmesan cheese. Big promise? I know! But you have try it once to believe me! Now, that magic ingredient, I mean ingredients(s) are: cashews, lemon juice, and jalapeno!!I know!!! This is not an authentic Pesto Recipe. I mean, in Italian world, pesto needs parmesan cheese, and pine nuts. But, in my world, frankly, parmesan is not required in this pesto sauce. And pine nuts! Gosh! Pine nuts are so costly! I often end-up with pistachios, even walnuts and cashews but pine nuts! Unless, I'm really in mood to splurge a little, of course ;)Even though not authentic, the peppery arugula with spicy jalapeno, creamy cashews, silky smooth extra virgin olive oil, and lemon juice create a creamy, nutty, and aromatic Pasta Sauce!Trust me, this Pesto Sauce has everything to make Pasta Dinner crave-worthy!!I'm sure you will wonder, why do I eat Arugula Pesto and not Classic Basil Pesto?! No offense, I love me Basil Pesto and often make Basil Pesto Pasta for quick and easy dinner! However, I'm a huge salad lover! So, more than Basil, my refrigerator mostly has a box of arugula, with a few handfuls left unused. Also, just like Basil, arugula is a delicious and healthy dark-leafy green. It offers key nutrients like phytochemicals to combat cancer, antioxidants, and vitamins. SO, friends, it is good for you!! Eat more arugula!As I mentioned, this Pesto Sauce is vegan, gluten free, dairy free, paleo, and has less calories per serving. Just a moderate amount of oil and nuts used.Now, I think I have given you enough facts to try this twisted classic pesto with just few, easy to find, delicious ingredients! Friends, need I say more?! Go get some arugula and enjoy some healthy, Pesto Pasta for dinner, tonight!! -Savita
Provided by Savita
Categories Pasta
Time 5m
Number Of Ingredients 7
Steps:
- In a food processor jar, add all of the above ingredients except oil and seasoning (salt and pepper).
- With food processor's motor running slow, add olive oil in one slow stream until pesto is pureed and creamy. (scrap the sides of bowl once in-between to puree everything evenly)
- Taste and adjust salt and black pepper. If needed, taste and add a little more lemon juice too. Remove in a jar with lid. Refrigerate until ready to use. Keeps well for up-to one week!
VEGAN LEMON ARUGULA PESTO
Made with arugula, olive oil, pine nuts, and nutritional yeast, this quick and easy vegan arugula pesto has a simple twist on the traditional pesto Genovese.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine arugula, olive oil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and black pepper in the bowl of a food processor; pulse until smooth.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 2.7 g, Fat 27.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 199.2 mg, Sugar 0.5 g
PASTA WITH VEGAN ARUGULA AVOCADO SAUCE
This vibrant - and vegan! - pesto-adjacent sauce is loaded with greens. Arugula gives it a fresh, perky bite, while the avocado makes it super creamy. You also won't miss the cheese, as nutritional yeast packs a similar punch of umami.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.
More about "vegan lemon arugula pesto recipes"
LEMON ARUGULA PESTO - GARDEN FRESH INGREDIENTS INTO A ...
From simplegreensmoothies.com
5/5 (2)Total Time 20 minsCategory CondimentCalories 199 per serving
- Place almonds and garlic cloves into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
- With motor running, add lemon juice and olive oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.
VEGAN ARUGULA AVOCADO PESTO PASTA - LIVELY TABLE
From livelytable.com
5/5 (2)Total Time 18 minsCategory Main DishCalories 302 per serving
- In a food processor or blender, combine avocado, lemon juice, garlic, walnuts, basil, 1 cup of the arugula, salt and pepper. Blend until smooth, adding water as needed to reach your desired consistency.
ARUGULA WALNUT PESTO (VEGAN) - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 6Category Condiments, Dips, SpreadsServings 3Total Time 3 mins
- Using an immersion blender, chop the ingredients for a few minutes then pour in the extra virgin olive oil (a little at a time) and blend until creamy and smooth.
FIVE MINUTE LEMON ARUGULA PESTO - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (6)Total Time 5 minsCategory CondimentsCalories 190 per serving
- Once the ingredients are well blended and pesto looks smooth, uncover and add cheese, if using. Pulse to combine.
VEGAN ARUGULA PESTO (OIL-FREE) - HEALTHYGIRL KITCHEN
From healthygirlkitchen.com
Estimated Reading Time 5 mins
- Blend all pesto ingredients in a food processor until combined completely, scraping down the sides as necessary.
VEGAN ARUGULA PESTO - EASY TO MAKE, READY IN 5 MINUTES ...
From bitesofwellness.com
Ratings 4Calories 138 per servingCategory Sauce
- In a large food processor, combine basil, 1 ½ cups arugula, lemon, olive oil, cashews and ½ tsp. of salt, garlic powder with 3 tbsp. of water and process until smooth (you may need to stop this once to scrape down the sides).
- Add the remaining arugula and process until smooth. If you find that you need more liquid, add the additional tbsp. of water. Once you have the consistency you desire, taste for salt. Add up to an additional ½ tsp. of salt depending on your preference. Be sure to blend well.
5 VEGAN PESTO RECIPES - SIMPLE + TASTY BLENDS PACKED WITH ...
From simplegreensmoothies.com
5/5 (4)Total Time 10 minsCategory CondimentCalories 124 per serving
EASY VEGAN PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 233Calories 39 per servingCategory Sauce
- To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
- Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.
BUCATINI PASTA WITH ARUGULA PESTO & HEIRLOOM TOMATOES ...
From feastingathome.com
4.5/5 (8)Total Time 20 minsCategory MainCalories 475 per serving
- Make the pesto. In a food processor, place garlic, and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth, a little texture is good here.
- Garnish with: mini heirloom tomatoes ( sliced in half), grated romano cheese ( optional) and a little lemon zest, fresh arugula leaves.
EASY PESTO PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (13)Category Main DishCuisine American, ItalianTotal Time 25 mins
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
- In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
- Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.
VEGAN ARUGULA PESTO PINWHEELS RECIPE | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
5/5 (1)Total Time 25 minsCategory SnackCalories 130 per serving
- Spread about 2 tablespoons of the arugula pesto on the puff pastry dough, leave out the bottom border.
FRESH VEGAN OREGANO PESTO - HEALTHY SLOW COOKING
From healthyslowcooking.com
4/5 (8)Total Time 10 minsCategory PastaCalories 58 per serving
- Add all the ingredients to a small food processor and process until it's mostly smooth, but has some tiny pieces of nuts in it for some texture.
ASPARAGUS AND PESTO CASHEW CHEESE TART WITH LEMON ARUGULA ...
From crumbsandcaramel.com
4.8/5 (5)Total Time 28 minsCategory BrunchCalories 351 per serving
- In a high-speed blender or a food processor, blend the tofu, cashews, nutritional yeast, miso, and thyme until smooth.
- On a lightly floured surface, roll out each sheet of puff pastry to about 1/4" thick. Place each pastry on prepared baking sheet. Using a sharp knife, score a 1" border on the puff pastry (this helps with a defined crust during baking.) Brush the border of each sheet with olive oil.
- Spread 2 tbsp of pesto on each sheet of pastry, leaving the pesto off the borders. Gently spread about 3/4 cup of the tofu-cashew mixture over the pesto. Place the asparagus over the tofu-cashew mixture, alternating tips to bases for a more balanced look. Sprinkle 3/4 tsp of the Everything Bagel spice over the borders of each tart. Bake for 18-20 minutes or until dark golden. For best and even baking results, bake the tarts separately, keeping one in the fridge until baking.
VEGAN KALE ARUGULA PESTO WITH LEMON | LAST INGREDIENT
From lastingredient.com
Servings 1Total Time 5 minsEstimated Reading Time 3 mins
- Mince the garlic cloves in a food processor. Add the kale, arugula, lemon juice, walnuts, nutritional yeast, salt and pepper and finely chop. With the motor running, drizzle the olive oil through the feeder tube processing until the pesto is combined.
VEGAN PESTO PASTA WITH SUN-DRIED TOMATOES AND ARUGULA
From mydarlingvegan.com
Cuisine ItalianTotal Time 30 minsCategory Main Course, Main DishCalories 520 per serving
- Fill a large pot with at least 6 cups of salted water and place over medium-high heat. Cover and bring to a boil. Once boiling, stir in pasta. Return to a boil, then reduce heat to a low simmer. Cook for 7-9 minutes, stirring occasionally until pasta is cooked all the way through. Strain through a colander and set aside.
- While pasta is cooking, make the arugula pesto. Combine basil, arugula, macadamia nuts, nutritional yeast, lemon juice, and garlic cloves in a food processor and pulse for a minute, scraping down the sides as needed. With the motor running, slowly add in the olive oil. Blend well. Salt to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add tomatoes, garlic, and pine nuts, stirring frequently until garlic is fragrant and pine nuts have begun to brown. Remove from heat and stir in pasta and pesto, until the pasta is evenly coated. Stir in fresh arugula and serve immediately.
VEGAN ARUGULA PESTO | OUR PLANT-BASED WORLD
From ourplantbasedworld.com
5/5 (4)Calories 253 per servingCategory Preparation, Sauce
- Put all the ingredients on the food processor or you can also use a small blender. Blend for 2-3 minutes until smooth.
VEGAN ARUGULA PESTO ⋆ A TWIST ON TRADITIONAL WITH …
From forkintheroad.co
5/5 (2)Total Time 5 minsCategory Sauces, Dressings + DipsCalories 130 per serving
- Wash and prep the arugula: First, clean the arugula by submerging it in a large bowl of water and swishing to remove dirt. Dry in a salad spinner or lay it flat on a plate or kitchen towel.
- Blend the greens, nuts, garlic, and oil: Next add the cleaned and dried arugula to a food processor. Add nuts or seeds and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are well coated in oil, but still chunky.
- Add nutritional yeast, spices, and lemon juice: Finally, slowly add in nutritional yeast, salt, and pepper, tasting and adding more until you reach your desired taste.
CREAMY OLIVE AND ARUGULA PESTO PASTA (VEGAN) | THE FIRST MESS
From thefirstmess.com
4.8/5 (4)Category Main Course, Side DishCuisine Dairy-Free, Italian, Vegan, VegetarianTotal Time 35 mins
- In the bowl of a food processor fitted with the “S” blade, combine the arugula, olives, walnuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse the mixture until everything is finely chopped. Then, place the lid back on and, with the motor on, drizzle ⅓ cup + 2 tablespoons of the olive oil into the feed tube. Once you have a slightly creamy paste, stop the motor. Check for seasoning, adjust, and set aside.
- Add the pasta to the boiling water and cook according to package directions. Drain the pasta and wipe out the pot. Place the pot back on the heat.
- Add the oil to the pot and swirl it around. Add the zucchini to the pot and saute until soft, bright green, and lightly browned on the edges, stirring often. Then, add the olive and arugula pesto to the pot and stir. Add the non-dairy creamer and stir until the sauce is silky, fluid, and heated through.
ARUGULA ALMOND PESTO RECIPE – FEASTING AT HOME
From feastingathome.com
5/5 (5)Total Time 10 minsCategory SaucesCalories 133 per serving
VEGAN ARUGULA AND WALNUT PESTO - HAPPY AS A YAM RECIPES
From happyasayam.com
Reviews 2Servings 32Cuisine ItalianCategory Sauce, Toppers
THE BEST ARUGULA PESTO – DAIRY FREE, VEGAN - THE AVOCADO NUT
From theavocadonut.com
Servings 1Total Time 5 minsCategory SauceCalories 72 per serving
VEGAN LEMON ARUGULA PESTO RECIPES
From tfrecipes.com
VEGAN LEMON ARUGULA PESTO - VEGETARIAN
From worldrecipes.org
RECIPE VEGAN LEMON ARUGULA PESTO - ALL RECIPES FOR COOKING
From recipes4food.com
ARUGULA SAUCE FOR PASTA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
