Parsley and Arugula Pesto

BY : PUBLISHED : September 1st, 2014 UPDATED: February 4th, 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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

Nutrition

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! 🙂

About Stephanie Lundstrom

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