Low Sugar Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter kick that makes this pesto feel more alive than the classic basil version — and the toasted pine nuts add a warm, nutty depth that rounds everything out beautifully. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy, so the whole sauce is completely plant-based. Every ingredient here is naturally free of added sugar, which means you get pure, clean flavor with nothing sneaking in to throw off the balance. Store-bought pestos and sauces can hide sweeteners in surprising places, so blending your own at home puts you fully in control. The method is straightforward — a quick toast on the pine nuts, a few pulses in the food processor, and a slow drizzle of good olive oil — and the result is a thick, glossy sauce that clings to pasta, flatbreads, or roasted vegetables like a dream. A squeeze of fresh lemon at the end brightens the whole thing and keeps the arugula's natural sharpness front and center.
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Learn more →Ingredients
6 servings
- 2 cups packed fresh arugula
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- ½ tsp fine sea salt
- 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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