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Home » Sauces, Spreads & Dressings

Arugula Basil Pesto without Pine Nuts

Aug 12, 2021 · Modified: Nov 11, 2022 · This post may contain affiliate links · 2 Comments

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Arugula Basil Pesto without Pine Nuts is made in a food processor in just about 5 minutes. It’s perfect to add to pasta, fish, meat or veggies.

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glass container with pesto and gold spoon

Pesto is one of those sauces I find myself making when it's time to clean out the fridge. You can combine any leafy green you have on hand with basil. I decided to share an arugula pesto recipe because when I make pesto, I typically use arugula. It's my green of choice and I like the peppery bite it adds to the sauce.

Once you make this pesto, use it to make Hummus Pesto Breakfast Toast or Pesto Egg Breakfast Sandwich!

ingredients for Arugula Basil Pesto Without Pine Nuts

Ingredients in this recipe

  • arugula
  • basil leaves
  • garlic clove
  • shelled pistachios
  • grated parmesan cheese
  • extra virgin olive oil - good quality olive oil is key!
  • unsweetened canned coconut milk (full fat or light)
  • fresh lemon juice
  • salt & pepper

How to make Arugula Basil Pesto without Pine Nuts?

It's as easy as throw all your ingredients into a food processor except for the salt and pepper and blend. I learned from the Food Network that you shouldn't blend spices.

food processor with ingredients to make pesto

How to make this pesto vegan and nut free?

Simply swap parmesan cheese for nutritional yeast and replace pistachios for hemp seeds!

More Substitution and Addition Ideas

  • Replace the arugula with spinach, kale or carrot tops.
  • If you don't like pistachios, use walnuts, almonds or pumpkin seeds instead.
  • Use another hard cheese like Pecorino or Asiago.
pesto pasta in plate with gold spoon

I highly recommend pairing this pesto with pasta for a 20 minute weeknight meal. You can use your favorite pasta. Semolina pasta, whole wheat pasta, chickpea pasta or zucchini noodles all work!

How to Store homemade pesto

Store the pesto in an airtight container in the refrigerator for about 4-5 days.

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pasta and spoon with pesto sauce
glass container with pesto

Arugula Basil Pesto without Pine Nuts

Arugula Basil Pesto without Pine Nuts is made in a food processor in just about 5 minutes. It’s perfect to add to pasta, fish, meat or veggies.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 0 mins
Course dinner, lunch, sauce
Cuisine Italian
Servings 3 people
Calories 239 kcal

Ingredients
  

  • 2 cups arugula
  • ¾ cup basil leaves
  • 1 garlic clove
  • ¼ cup shelled pistachios
  • ¼ cup grated parmesan cheese
  • 3 tbsp extra virgin olive oil - good quality olive oil is key!
  • ¼ cup unsweetened canned coconut milk (full fat or light)
  • 2 tbsp fresh lemon juice
  • salt & pepper to taste

Instructions
 

  • Toss all your ingredients into a food processor except for the salt and pepper and blend. Once creamy, add salt and pepper to taste.
  • Serve with pasta, fish, meat or veggies.

Video

Notes

Yields ¾ cup of pesto sauce.
Nutrition Facts
Arugula Basil Pesto without Pine Nuts
Amount Per Serving
Calories 239 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 7mg2%
Sodium 164mg7%
Potassium 202mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 748IU15%
Vitamin C 8mg10%
Calcium 119mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

Did you try this recipe?

Let me know below with a comment and rating! 🙂

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Reader Interactions

Comments

  1. Richie

    August 19, 2021 at 7:43 pm

    My wife made the arugula basil pesto for me and it was so tasty. I love pistachios and they were excellent as part of this recipe. Try a dish of this you will not be disappointed.

    Reply
    • krista

      August 20, 2021 at 8:19 am

      Awesome! So happy to hear the recipe was a hit, Richie!

      Reply

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