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Easy Vegan Parsley Arugula Pesto, ready in a few minutes and with simple ingredients, is healthy, delicious, and Nut-Free and Oil-Free!
Traditional pesto is made with some ingredients that are not vegan; of course, you can veganize that recipe. However, in this case, I was looking for a recipe that is not only Vegan but a healthier option for those trying to reduce oil consumption and for people with nut allergies. And even though I’ve made many substitutions to the classic recipe, this pesto doesn’t skimp on flavor.
This homemade pesto is so versatile, and you can adapt the consistency or even use another type of greens you have on your fridge right now. It will pair perfectly with pasta, pizza, bread, sandwiches, and many more dishes. I could top anything with pesto!
HOW TO PREPARE THIS VEGAN PARSLEY ARUGULA PESTO
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This whole food plant-based pesto is one of those sauces you’ll want to prepare every week, not only because it’s so easy to make but because it can add so much flavor to any dish; plus, it is super healthy and delicious.
It’s also kid-friendly! My kids love their pasta with this pesto.
KITCHEN EQUIPMENT
Beyond, some simple pantry ingredients, a food processor or blender, and an airtight container to store this pesto in the refrigerator.
INGREDIENTS
Here is a list of everything you will need to make this pesto:
- Lemon: we are zesting and juicing the lemon and adding that to the pesto to give the preparation freshness and brighten the flavor.
- Italian Parsley: We use Parsley instead of basils like the traditional pesto recipe. You’ll love the flavor that Parsley brings to this pesto. Plus, it is an ingredient that is easy to find in any season and grocery store. Simple but so flavorful.
- Baby Arugula: or any other variety of arugula you can find. I love this variety for its size and convenience. It’ll add a peppery, spicy flavor to the pesto.
- One Chickpeas can: We are using chickpeas as a substitute for nuts and aquafaba (the liquid of the can) to replace the oil. I use aquafaba a lot as a replacement for oil in my recipes. You could also use water instead; however, the consistency can change slightly.
- Garlic cloves: for that garlicky flavor. We are using two garlic cloves, but you can add more or less. If you want a mild garlic flavor, you could substitute it for garlic powder. But since we are not using oil in this recipe, I suggest not skipping the garlic.
- Nutritional Yeast: we include this ingredient to replace parmesan cheese. You could also use vegan parmesan cheese instead.
- Salt and pepper to taste.
DIRECTIONS WITH PICTURES
To prepare this Vegan Parsley Arugula Pesto, start by zesting and juicing the lemon.
For the parsley: rinse, pat dry, cut the ends of stems, and place it in the food processor.
Then add the rest of the ingredients and pulse until all are well combined. Slowly add the aquafaba until you get your desired consistency, depending on how you use this pesto.
Taste the pesto and adjust the seasoning if needed.
And that’s it!
HELPFUL TIPS
Keep these few tips in mind when preparing and enjoying the pesto:
- This recipe is very flexible; you can replace the parsley and arugula with basil, spinach, cilantro, or any combination. And you can adapt the ratios; always add more quantity of the most flavorful greens.
- If you like a pesto that is less chunky, it’s better to use a blender instead of a food processor.
- This pesto will thicken up a little in the refrigerator. You can thin it out by adding water and mixing.
What you’ll love about this pesto? Well, it’s:
- Fresh and flavorful.
- Versatile.
- Healthy.
- Nut-Free and Oil-Free.
- Cheesy.
- Garlicky.
Let’s prepare this Vegan Parsley Arugula Pesto!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
VEGAN PARSLEY ARUGULA PESTO
Equipment
- 1 Food processor
- 1 Airtight container
Ingredients
Parsley and Arugula Pesto (About 2 cups)
- 1 lemon
- 2 cups parsley Fresh flat Italian parsley. 2 cups packed.
- 2 cups arugula Fresh baby arugula. 2 cups packed.
- 1 can chickpeas 15 oz (425 g) chickpeas can (reserve the aquafaba, liquid of the can).
- 2 garlic cloves
- ¼ cup nutritional yeast
- Salt and pepper to taste
For Pesto Pasta (optional)
- 12 oz dry pasta 340 g. Gluten-Free if needed.
Instructions
- If serving this pesto with pasta in a large pot, bring salted water to boil. Add the pasta and cook, occasionally stirring, until al dente. Reserve some of the cooking water and then drain the rest.
- Prepare the pesto, starting by zesting and juicing the lemon. Set aside.
- Rinse and pat dry the parsley. Cut the end of the stems, and place the rest of the parsley in the food processor.
- Then add the arugula, lemon zest and juice, chickpeas, garlic cloves, nutritional yeast, and salt and pepper.
- Pulse until the ingredients are minced and combined. Slowly add the aquafaba with the food processor running until reaching the desired consistency. The pesto has to be thick but smooth. If you want it less dense, add some water or more aquafaba if you have extra of it.
- Taste and adjust seasonings if necessary.
- This pesto is ready for adding to pasta, pizzas, bread, sandwiches, and more.
- For pesto pasta, transfer the drained pasta to a bowl or serving plate, add the pesto, and toss. Use some reserved pasta water to help the pesto stick and bind better. Add your favorite toppings.
- Store pesto leftovers in an airtight container for 5 days in the fridge. You could also keep the pesto in the freezer for 6 months.
Notes
- This recipe is very flexible; you can replace the parsley and arugula with basil, spinach, cilantro, or any combination. And you can adapt the ratios; always pick adding more of the most flavorful greens.
- If you like a less chunky pesto, it’s better to use a blender instead of a food processor.
- This pesto will thicken up a little in the refrigerator. You can thin it out by adding water and mixing.
- To keep it in the freezer, pour the pesto into ice cube molds, freeze it, and store it in an airtight container.
- The total time doesn’t include the cooking time for pasta.
WAYS TO ENJOY THIS VEGAN PARSLEY ARUGULA PESTO
One of the ways I love to serve pesto is with any pasta! And I think you will like to try it with this Vegan Sweet Potato Gnocchi.
It’s an excellent option for topping roasted vegetables like these Oil-Free Roasted Potatoes.
And it’ll also be delicious on pizzas, bread, toast, sandwiches, and more.
And if you’re hungry for more versatile sauces like this pesto, try these recipes:
DID YOU MAKE THIS VEGAN PARSLEY ARUGULA PESTO?
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