Celery Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, nutritional yeast, garlic, and a bright hit of lemon juice into a vibrant, deeply savory sauce. The nutritional yeast does the heavy lifting that parmesan would normally handle — adding that umami, cheesy depth without any dairy in sight. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that makes the finished pesto taste far more complex than the ingredient list suggests. Everything comes together in a food processor in minutes, making this one of those recipes that feels impressive but barely asks anything of you. It's completely free of celery and celery-derived ingredients, so there's no need to scrutinize labels or worry about hidden sources sneaking in through store-bought versions. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dipping sauce — this pesto is the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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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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