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Fresh Arugula Pesto Pasta (Gluten-Free & Vegan)

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: gluten free, pasta, vegan
Servings: 4


  • 5 oz organic arugula washed & packed fairly tightly
  • 1/2 cup mild olive oil
  • 3 cloves organic garlic peeled
  • 2 tbsp basil paste or 2 tablespoons fresh chopped basil
  • 1/4 cup roasted pine nuts
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 16 oz gluten-free linguine or fettuccini (or pasta of your choice)
  • 1 handful organic sprouts (optional)


  • Cook the pasta according to package instructions, meanwhile...
  • Pulse the garlic in a food processor, just until minced and sticking to the sides.
  • Add the pine nuts, basil, salt & pepper. Process until the ingredients stick to the sides.
  • Use the feed tube of the food processor to add the arugula and olive oil in turns, about ΒΌ at a time, pulsing in between. Add enough olive oil to gain the consistency you prefer and to allow the arugula to move freely in the processor.
  • Taste the pesto and add additional salt & pepper, as desired.
  • Toss the finished pesto with the fresh pasta. If desired, top with toasted pine nuts and sprouts of your choice.


To roast pine nuts: place them in a single layer on a cookie sheet and roast them in the oven at 350 degrees for about 10 minutes, or until brown. Keep an eye on them, they can burn quickly.
Pesto stores beautifully in jars. Make a double batch, pour the extra into a jar, add a bit of olive oil to the very top of the pesto, and store it in the fridge for up to one week. Alternatively, you can store jars of pesto in the freezer for about 9 months.