Candida Diet Friendly Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and it comes together in a food processor in minutes. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, which also keeps this firmly in plant-based territory. For anyone navigating a candida-conscious lifestyle, conventional pesto can be a minefield of aged cheeses and questionable additives, but every ingredient here is clean and straightforward. Toasting the pine nuts first is a small step that pays off big — it draws out their natural oils and adds a warm, nutty richness that anchors the whole sauce. A hit of fresh lemon juice at the end brightens everything and keeps the flavors sharp. Toss it with zucchini noodles, spoon it over roasted vegetables, or use it as a dip — this pesto is as versatile as it is vibrant.
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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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