Arugula Pesto (Vegan, Keto, Whole30)
Learn how to make arugula pesto, a zesty and peppery sauce that you can use to jazz up any dish. This paleo, Whole30, gluten-free, and vegan-friendly recipe is super easy and versatile!
Servings: 16
Ingredients
- 2 cups tightly packed baby arugula
- 1 cup tightly packed Italian parsley
- ½ cup toasted almond slivers
- 1 tablespoon capers rinsed and drained
- 1 medium garlic clove
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
Instructions
- In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic cloves, and lemon juice. Pulse until finely chopped, scraping the sides down if needed.
- Then, while the food processor is running, pour the olive oil through the feed tube.
- Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
Notes
*In the nutrition facts, 1 serving is 1 tablespoon of pesto.
Arugula pesto can be refrigerated in an airtight container (e.g., a mason jar) for 4 days or frozen in ice cube trays for up to 6 months. I normally add a drizzle a thin layer of olive oil on the top of the pesto before refrigerating or freezing it so it won't discolor as easily. (You won't be sorry if you decide to double the recipe!)
So what are some things you can do with this magical green awesomeness?
Personally, I recommend that you toss a heaping spoonful of Arugula Pesto on just about everything, and it’ll make your final dish taste incredible. Try it on roasted vegetables, Pressure Cooker Crispy Potatoes, cubed roast chicken (like Weeknight Roast Chicken), Pan-Seared Salmon, or scrambled eggs. You can also whisk the pesto with mayonnaise, and you’ll end up with a tasty dipping sauce for crudités! Or make a veggie noodle pesto bowl with spiralized vegetables, cooked protein, & pesto!
Nutrition
Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Fiber: 1g | Sugar: 1g