Arugula Pistachio Pesto with Lemon Balsamic (WFPB, Oil Free)
Servings: 4 servings
Calories:
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.
Print Recipe
Equipment
- High speed Blender
Ingredients
- 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.
