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pesto in a black mortar and pestle with arugula leaves on the table
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Vegan Pistachio Arugula Pesto

Enjoy this pesto on crackers, veggies, zucchini noodles, or even chicken and fish!
Course Condiment
Cuisine GAPS, Paleo, Raw Vegan, Vegan, Vegetarian
Diet Gluten Free, Halal, Kosher, Low Lactose, Vegan, Vegetarian
Keyword arugula, pesto
Prep Time 15 minutes
Total Time 15 minutes
Servings 32 tablespoons
Calories 29kcal
Cost $10

Equipment

Ingredients

US Standard - Metric

Instructions

  • In a food processor, blend all the ingredients until well combined, but you can still see small chunks of pistachios and arugula.
  • Store in a jar in the refrigerator for two weeks to a month, or freeze in ice cube trays and use as needed.

Nutrition

Serving: 1Tbsp. | Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.1mg