Vegan Arugula and Basil Pine Nut Butter Pesto

Ready to whip up some delicious plant-based pesto? The secret to this recipe is most definitely using wild pine nut butter in place of pine nuts. The butter has a silky stone ground texture that creates an even creamier consistency and richness of flavor. Instead of using just basil like in traditional pesto, this recipe also has arugula for added phytonutrients and a tasty peppery kick. It's also full of healthy fats for the nerves, heart and brain. 

This recipe comes together quickly in a food processor and hits the spot over some gluten-free pasta (we used red lentil noodles for some added protein). It doesn't have any parmesan in it (it's vegan!) but you could easily toss in some nutritional yeast if you like your pesto with cheesy flavor. 

Recipe below - be sure to bookmark it. You’ll want to, we promise. 

The Recipe

Vegan Arugula and Basil Pine Nut Butter Pesto


1 cup fresh basil
1 cup arugula
1/4 cup raw walnuts
1/3 cup Dastony wild pine nut butter
1/4 cup cold-pressed olive oil
2 tbs fresh lemon juice
1/2 tsp Himalayan salt
1/2 tsp black pepper
2 cloves garlic

Optional: 1/4 cup nutritional yeast if you’re a fan of cheesiness in your pesto.


1. Process in a food processor until smooth but still textured (or blend smooth, it’s up to you!)

2. Prepare your favorite noodles as directed on the package

3. Toss pesto with noodles. Bon appetit! 

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