Capsaicin Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite to this vibrant pesto that feels far more exciting than the jarred stuff sitting on grocery store shelves. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich depth you'd expect from a classic pesto — completely plant-based and without any dairy. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery nuttiness that anchors the whole sauce. A squeeze of fresh lemon juice at the end brightens everything up and keeps the color gorgeous. The food processor does most of the heavy lifting, so you're looking at a sauce that comes together in minutes with barely any cleanup. Toss it with pasta, swirl it into grain bowls, spread it on crusty bread, or use it as a dip — it's endlessly versatile. Best of all, every single ingredient here is naturally free from capsaicin, so there's no label-scanning or ingredient-swapping required.
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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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