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creamy arugula cashew vegan pesto piled high in a bowl

Arugula Cashew Vegan Pesto

This creamy arugula cashew vegan pesto is the perfect dairy free, Whole30, paleo way to flavor any dish! This simple recipe is packed with flavor
5 from 3 votes
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Course: Condiment, Snack
Cuisine: American
Keyword: pesto
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4

Recipe Video

Ingredients

Instructions

  • In a large food processor, combine basil, 1 ½ cups arugula, lemon, roasted garlic olive oil, cashews and ½ tsp. of salt with 3 tbs. of water and process until smooth (you may need to stop this once to scrape down the sides).
  • Add the remaining arugula and process until smooth. If you find that you need more liquid, add the additional tbs. of water. Once you have the consistency you desire, taste for salt. Add up to an additional ½ tsp. of salt depending on your preference. Be sure to blend well.
  • Store in an airtight container for up to 1 week in the fridge.

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Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 138
Fat 11g
Carbohydrates 8g
Fiber 2g
Sugar 1g
Protein 4g
*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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