Alpha Gal Friendly Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and those toasted pine nuts add a warm, nutty depth that takes it to another level. The whole thing comes together in a food processor in minutes, with a slow drizzle of good olive oil pulling it into a glossy, spoonable sauce. For anyone navigating alpha-gal syndrome, this recipe is a natural fit because every single ingredient is entirely plant-based, so there's no concern about mammalian products sneaking in. Nutritional yeast stands in for the usual parmesan, delivering that savory, umami richness without any dairy. A hit of fresh lemon juice at the end brightens everything up and keeps the flavors sharp. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!