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Arugula Mint Vegan Pesto Recipe

Vegan Pesto with Arugula & Mint

A different take on a classic Italian dip: this vegan pesto is fresh, creamy and tangy. It is very versatile and you can use it to dress a salad, a pasta, to spread it over a bruschetta or as a dip.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Arugula Mint Pesto, Homemade Pesto, Pesto, Vegan Pesto
Difficulty: Beginner
Servings: 8
Calories: 131kcal

Equipment

Ingredients

  • 1 cup arugula salad
  • ½ cup mint
  • ¼ cup almond slivered, unsalted
  • ¼ cup cashew unsalted
  • ⅓ cup olive oil extra virgin
  • 1 clove garlic
  • 2 tbsp water
  • ⅛ tsp cumin
  • ⅛ tsp black pepper crushed
  • ¼ tsp salt
  • ⅛ tsp sage dried
US Customary - Metric

Instructions

  • Add all the ingredients, except the olive oil, in a bowl. Slowly add the oilve oil and with an immersion blender, blend until creamy (see notes).
  • Transfer the sauce in a glass jar, keep it refrigerated and use it within 10 days. (see notes).

Notes

  • it is very important to add the extra virgin olive oil very slowly, in order to make the sauce creamy.
  • If you will use a food processor, follow the same procedure and add the olive oil very slowly.
  • The pesto will last 10 days in the refrigerator. If you jar it, it will last between 6-8 months.

Nutrition

Serving: 2tbsp | Calories: 131kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Sodium: 75mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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