Lemony Arugula Pesto

Lemony Arugula Pesto Recipe

By Batch Cooking Club

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 5 minutes


4 cups tightly packed fresh arugula

¼ cup walnuts

4 large cloves garlic

Juice of 1 lemon

¼ cup nutritional yeast

¼ tsp sea salt (plus more to taste)

¼ cup olive oil

cup water (plus more if needed)


1Add the arugula, walnuts, garlic, lemon, nutritional yeast and salt to a food processor. Mix on high until a loose paste forms.

2Stream the olive oil into the processor a little at a time while the machine is running. Scrape down the sides as needed and add the water 1 tablespoon at a time until the desired consistency is reached. The sauce should be thick, but pourable.

3Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.

4Nut allergy? Substitute raw, shelled sunflower seeds for the walnuts.

5Ditch the oil: Replace the olive oil with water or vegetable broth.

6Spoiler Alert: Lemony Arugula Pesto can be stored in an airtight container in the refrigerator for up to 1 week or poured into ice cube molds and frozen for up to 1 month.

7Batch it up! Lemony Arugula Pesto is delicious tossed with your favorite pasta or spread on a pizza crust or panini. It's also a flavorful marinade on tofu kebabs and vegetable steaks.

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