Beef Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter edge to this vibrant pesto that sets it apart from the classic basil version in the best possible way. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a warm, nutty richness to every spoonful. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, making this completely plant-based from start to finish. A hit of fresh lemon juice at the end brightens everything up and keeps the sauce tasting alive rather than heavy. The whole thing comes together in a food processor in minutes, and the result is a thick, glossy sauce that works beautifully tossed through pasta, spread on flatbread, or dolloped over roasted vegetables. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your food.
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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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