Artificial Flavors Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and once you taste it, you may never go back. Every ingredient here is exactly what it says it is: fresh greens, toasted pine nuts, garlic, good olive oil, and a squeeze of lemon. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, keeping the whole thing completely plant-based and free from the synthetic flavor additives that sneak into so many store-bought sauces. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The food processor does the heavy lifting, and streaming in the olive oil slowly gives you that thick, glossy, spoonable consistency you want clinging to pasta or spread across a piece of crusty bread. It comes together in minutes and stores easily in a jar, so you can have a genuinely clean, flavor-packed condiment ready whenever you need it.
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!