Basil and Arugula Lemon Pesto
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple pesto recipe that's Vegan, gluten free, dairy free, and Paleo.
  • 2 cups baby arugula, stems removed
  • 1.5 cups fresh basil leaves, stems removed
  • 1 cup raw walnuts
  • ½ cup olive oil, divided (to give this pesto even more "lemon," you can use a lemon-infused olive oil)
  • 4 garlic cloves (clove = one segment, bulb = entire head)
  • 2 Tbsp freshly squeezed lemon juice
  • ½ tsp. sea salt
  1. Place walnuts in a food processor, and process for just a few seconds.
  2. Add the rest of the ingredients, except for only ½ of the olive oil and blend until it's almost completely blended.
  3. Add the last ½ of the olive oil.
  4. Remove from food processor, and serve.
Serve over Spaghetti Squash (or anything else desired).
This pesto complements the Vegan Lemon Lime Cilantro Spaghetti Squash perfectly. If you want to make a beef burger (or turkey burger) like I did to set on top, I'd recommend THIS burger recipe or THIS turkey burger recipe.
Recipe by A Gutsy Girl® at