Anti Inflammatory Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and every single ingredient pulls double duty as a flavor booster and a wellness win. Extra-virgin olive oil and pine nuts deliver the kind of healthy fats that are central to keeping inflammation in check, while arugula itself is loaded with antioxidants that make it a standout green for this style of eating. Nutritional yeast steps in for parmesan, adding a deep, savory umami note without any dairy, so the whole sauce stays entirely plant-based. A hit of fresh lemon juice at the end brightens everything up and helps the flavors snap into focus. The technique is simple — toast the pine nuts until golden, pulse everything together, then stream in the olive oil for that glossy, spoonable consistency. It comes together in one food processor with no cooking beyond those few minutes on the stovetop, which means less fuss and a fresher result. Toss it with pasta, swirl it into soups, or spread it on flatbread — this is the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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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