Low Sodium Vegan Arugula Pesto

Total time13 min

Prep time10 min

Cook time3 min

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Ingredients

6 servings

2 cups packed fresh arugula
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⅓ cup pine nuts
3 tbsp nutritional yeast
2 cloves garlic, peeled
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup extra-virgin olive oil
1 tbsp fresh lemon juice

Instructions

1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
2
Combine the arugula, toasted pine nuts, nutritional yeast, garlic, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.

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