Arugula Basil Pesto Pasta

This is a tasty fresh dairy-free pesto recipe that I am sure you will enjoy. It is a beautiful bright green color and is very fresh and light.

We had this with some rice pasta, sautéed red onion, black olives, sundried tomatoes and toasted pine nuts. I am confident that it would be delicious with anything. I could easily just eat it out of the jar by the spoonful.


  • 1 cup raw walnuts
  • 2 cups baby arugula
  • 1½ cups fresh basil
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • ½ cup extra virgin olive oil
  • sea salt and pepper to taste


  1. Place walnuts in a food processor, and process for a few seconds.
  2. Add arugula, basil, garlic, lemon juice and half of olive oil. Process until nearly smooth. Then add in the remaining oil and process until smooth, scarping down the sides with a spatula if needed.
  3. Serve over warm or cold pasta, roasted vegetables or as a dip for bread, crackers or veggie sticks.
  4. To store, cover with a thin layer of olive oil and store in an airtight jar in the refrigerator.