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Arugula Pumpkin Seed Pesto- Nut free & Dairy free

Today we're making a delicious, nut free, dairy free pesto made with arugula, nutritional yeast and pumpkin seeds. Use on veggies, pizza, pasta or as a dip, or as a garnish on any protein.
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Course: Appetizer, dinner, lunch
Cuisine: dairy free, gluten free, nut free, vegan
Keyword: Dr Stephanies Kitchen, pesto
Total Time: 10 minutes
Servings: 8
Calories: 151kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 food processor

Ingredients

  • 3 cups arugula
  • 1/2 cup raw pumpkin seeds
  • 1 clove garlic
  • 1/4 cup nutritional yeast sub parmesan (not dairy free)
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon juiced or 3 tbsp bottled

Instructions

  • Add all ingredients to a food processor.
  • Process until smooth.

Notes

Substitutions:
Sub spinach for arugula. 
Sub parmesan for nutritional yeast (but no longer vegan or dairy free)
Sub sunflower seeds or walnuts for pumpkin seeds. No longer nut free if you use walnuts. 

Nutrition

Serving: 1tbsp | Calories: 151kcal | Carbohydrates: 3g | Protein: 4.7g | Fat: 13.8g | Saturated Fat: 2.2g | Sodium: 154.7mg | Potassium: 93mg | Fiber: 1.5g | Sugar: 0.5g