Peppery arugula takes center stage here, blended with toasted pine nuts, garlic, and a splash of bright lemon juice for a pesto that feels bold and a little unexpected. Nutritional yeast steps in where parmesan would normally go, delivering that savory, umami depth without any dairy — making this completely plant-based from start to finish. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. Everything comes together in a food processor in just a few pulses, so you get a thick, spoonable pesto without much effort at all. For anyone navigating tree nut concerns, it's worth knowing that chestnuts are entirely absent here — the only nut in the mix is pine nuts, which are botanically distinct and used intentionally for flavor and texture. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this sauce is versatile enough to become a weekly staple.
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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.
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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