Parsley and Arugula Pesto

BY : PUBLISHED : September 1st, 2014 UPDATED: August 5th, 2022

This is good if you are eating some basic dishes (grains and veggies) and need to fancy it up a bit. I love pesto and if you have a food processor it's a breeze to make. If you have a small blender (a Magic Bullet, Ninja, or hand blender, it's harder but doable)

A dollop of parsley pesto in the middle of rice and veggies.

Pesto 1 scaled

Parsley and Arugula Pesto

Stephanie Lundstrom
Sometimes we just need a fun sauce or topping to bring out the flavor of veggies. This simple pesto does the trick.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dips and Sauces
Cuisine Italian
Servings 2 servings
Calories 175 kcal
METHOD Food Processor
DIET Vegan


  • 1 clove garlic
  • 1 cup of parsley
  • 1 cup of arugula
  • ¼ cup of walnuts
  • ¼ teaspoon of salt
  • 1 Tablespoon of extra virgin olive oil
  • 1 Tablespoon of lemon juice


  • Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.
  • Add to grains and veggies, pasta, use as a dip.


A food processor is best for crushing the herbs. A small bullet blender will work but might take longer and be difficult.


Calories: 175kcalCarbohydrates: 5gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 311mgPotassium: 284mgFiber: 2gSugar: 1gVitamin A: 2769IUVitamin C: 46mgCalcium: 77mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Stephanie Lundstrom

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