Arugula Parsley Pesto

Hope everyone is having a great week! Kevin and I have been busy settling into our new apartment, and I am just starting to get the hang of my new kitchen. I have a lot more counter space, which is really nice, so I can keep most of my appliances out and ready to use. At our old place the only appliances I regularly kept out were my blender and KitchenAid mixer. Now I'm able to have out my toaster oven and food processor, the latter I have been using quite regularly. The recipe I'm bringing you today uses a food processor and makes a variation of one of my favorite sauces: pesto!

Arugula Parsley Pesto
  • 1 cup arugula
  • 1 cup fresh parsley
  • 1/2 cup walnuts
  • 2 cloves garlic
  • 2-3 Tbsp fresh lemon juice
  • 1 Tbsp ground flaxseed mixed in 2 Tbsp water
  • 2 dates
  • Salt and pepper to taste
  1. In a small bowl mix together the ground flaxseeds with 2 tablespoons of water and allow to thicken while you prepare the other ingredients.
  2. Place all ingredients in a food process and process until smooth but fairy chunky.
  3. Taste and add salt or pepper to taste. Add more water to achieve your desired consistency.
  4. Serve over hot pasta, rice, or even as a dipping sauce.
Amy's Notes:
I had my pesto over some steamed kale with rice and butter beans. Later I sprinkled it with nutritional yeast. Yum! YUM!


  1. Amy, this sounds so good! I love that peppery taste of arugula. But I've never thought to put it in a pesto. Brilliant! Would you like to share this recipe with Raw Foods Thursdays? We'd love to have you!



  2. Yum! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday: