Brazil Nut Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, nutritional yeast, and bright lemon juice into a vibrant, dairy-free pesto that tastes anything but ordinary. The nutritional yeast does the heavy lifting where parmesan usually would, delivering that savory, umami depth without any animal products. Toasting the pine nuts first is a small step that pays off big — it coaxes out a warm, buttery richness that makes the whole sauce feel more complex and layered. A slow stream of good olive oil ties everything together into a glossy, spoonable consistency that clings beautifully to pasta, flatbreads, or roasted vegetables. Because every ingredient here is whole and straightforward, there's no guesswork about what's actually in your sauce — no hidden dairy, no mystery additives, and absolutely no tree nuts beyond the pine nuts you add yourself. It comes together in a food processor in minutes, making it one of those recipes you'll find yourself reaching for on busy weeknights and dinner party spreads alike.
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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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