Arugula and Basil Pesto

I love arugula and basil, so this is my spin on traditional pesto. I used cashews instead of pine nuts to save some cash money, and add in tofu to make the pesto nice and creamy and healthier!

Traditional pesto has lots of olive oil and Parmesan cheese, in this vegan version I use nutritional yeast for a “cheesy” flavour and all the fats come from the cashews.

You can substitute all basil or all arugula if you want too.

I use this in my Vegan Potato Salad and it is UNREAL!!



  • 3 cups packed of a combination of basil and arugula (I used 1 cup of basil and 2 cups of arugula)
  • 1/2 cup of cashews
  • 1/2 head of garlic
  • juice from 1/2 a lemon
  • 1/2 package of medium/firm tofu
  • 1/2 cup nutritional yeast

Combine everything in a blender of food processor and puree until smooth and creamy.

About Amanda Greenthumb

Hey, I’m Amanda! I help busy, successful women feel FEARLESS, SEXY AND HEALTHY by teaching them everything they need to know about food, how to have more energy and boost self-confidence to fall in love with their life. I have two coaching programs The Fearless, Sexy and Healthy Group Coaching, and The Elite Private Coaching Program. I am also the creator of Naturally Conquer Your Cravings the free 7 day E-Course, and a blogger at

1 comment on “Arugula and Basil Pesto

  1. Pingback: Vegan Pesto Potato Salad | Amanda Greenthumb - Certified Health Coach

Leave a Reply

Your email address will not be published. Required fields are marked *