Barley 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 toasted pine nuts add a warm, nutty depth that rounds everything out beautifully. Nutritional yeast steps in where parmesan usually sits, delivering that savory, umami-rich quality without any dairy involved. Every ingredient here is naturally free of barley and grain-based fillers, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces that feels impressive but barely requires any effort. A slow drizzle of good olive oil and a hit of fresh lemon juice at the end keep the texture silky and the flavor bright. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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