Arugula Pistachio Pesto with Lemon Balsamic (WFPB, Oil Free)

Add-Ins and Substitutions

You can replace the arugula with kale, swiss chard, watercress, and beet greens. Pistachios can be replaced by almonds, brazil nuts, pumpkin seeds, and hazelnuts.

Storing

Store pesto in an airtight container in the refrigerator for up to 5 days. For best color, press parchment paper directly on the surface before sealing.

Nutrition 411

Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. It’s also known as rucola, salad rocket, and Italian cress. This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli. It is high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat. It is high in several vital nutrients such as calcium, potassium, folate, vitamin C, vitamin K, and vitamin A. Like parsley, it can be chewed to help combat sour breath. So if you have it as a garnish on your plate, go right ahead and eat it too!

Basil is a nutrient-dense herb packed with essential vitamins and minerals that support overall health. It’s an excellent source of vitamin K. Vitamin K plays a key role in blood clotting and bone health. It also provides vitamin A. Vitamin A supports immune function and eye health. Basil also contains antioxidants like beta-carotene and flavonoids, which help reduce inflammation and protect cells from oxidative stress. Additionally, it provides small amounts of calcium, magnesium, and iron, contributing to bone strength and red blood cell production. Basil offers powerful phytonutrients. These, combined with its antibacterial properties, make it a flavorful addition to dishes. It is also a natural health booster.

Pistachios are a nutrient-rich nut packed with plant-based protein, healthy fats, and essential vitamins and minerals. They are an excellent source of heart-healthy monounsaturated and polyunsaturated fats, which help reduce bad cholesterol and support cardiovascular health. Pistachios are also rich in fiber, promoting healthy digestion and blood sugar regulation. They provide important micronutrients like vitamin B6, which supports brain function and energy metabolism, as well as potassium, magnesium, and phosphorus for muscle and bone health. Additionally, their high antioxidant content, including lutein and zeaxanthin, helps protect eye health and reduce inflammation. With their crunchy texture and natural sweetness, pistachios are both a delicious and nutritious addition to a balanced diet.

Nutritional Yeast sometimes referred to as “nooch”) is a species of yeast known as Saccharomyces cerevisiae, which is the same type of yeast that’s used to bake bread and brew beer (Trusted Source). However, nutritional yeast is an inactivated version, which means that, if you tried to use it to make bread or beer, it wouldn’t work well and would likely be too bitter to enjoy. It comes in both fortified and unfortified varieties. Fortified nutritional yeast is a vegan-friendly source of protein, B vitamins, and trace minerals that support optimal health. It is a very rich source of vitamin B12 — an essential nutrient that you should try to get enough of, especially if you follow a vegan diet and contains the carbs alpha mannan and beta glucan, which studies suggest may boost immunity. Nutritional yeast is shelf-stable for up to 2 years when stored properly. You can add it to many foods for a nutty, cheesy, or savory flavor, as well as extra vitamin and mineral content. (Trusted source.)

Arugula Pistachio Pesto with Lemon Balsamic (WFPB, Oil Free)

Donna Spencer

Vibrant, zesty, and nutrient-packed, this Oil-Free & Dairy-Free Pistachio Arugula Pesto brings bold flavor and creamy texture without the need for oil or cheese. The peppery bite of fresh arugula pairs perfectly with the natural buttery richness of pistachios, while zesty lemon Balsamic and garlic add brightness and depth. Nutritional yeast gives it that classic “cheesy” flavor, making this pesto a versatile, wholesome addition to your plant-based kitchen. Perfect for tossing with pasta, drizzling over grain bowls, spreading on sandwiches or flatbreads, or using as a flavorful dip—this vibrant pesto is a delicious way to elevate any dish while keeping it light and nutrient-dense.

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Prep Time 10 minutes mins

Course ingredient

Cuisine Italian

Servings 4 servings

Calories

Equipment

• High speed Blender

Ingredients

  

1x2x3x

• ▢ 2 cups fresh arugula packed (about 4 oz / 100 g) or baby spinach
• ▢ ¼ cup fresh basil leaves about 15 g
• ▢ 2 tablespoons California Balsamic Lemon Balsamic vinegar or lemon juice mixed with 2 teaspoons of agave or maple syrup
• ▢ ¼ cup nutritional yeast
• ▢ ½ cup shelled pistachios preferably unsalted (2.5 oz / 75 g) or hazelnuts
• ▢ ¼ teaspoon garlic granules or garlic powder or 1 small clove confit garlic
• ▢ ¼ teaspoon sea salt or to taste
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ ¼ cup water or aquafaba plus more as needed

Instructions

 

• Toast the nuts (optional but recommended) by placing pistachios in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Remove from heat and allow to cool.
• Blend the pesto by adding arugula, basil, pistachios, nutritional yeast, garlic, salt, pepper, and lemon balsamic vinegar to a food processor or high-speed blender.
• Adjust consistency by with the motor running, slowly add water or aquafaba until the pesto is smooth but still slightly textured.
• Taste & adjust seasonings by adding more lemon balsamic for brightness, salt for depth, or red pepper flakes for gentle heat.

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Keyword Arugula, Dairy Free, Oil Free, pesto, pistachio