Chicken Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, bright lemon juice, and nutritional yeast into a sauce that's bold, creamy, and completely plant-based. The nutritional yeast does the heavy lifting that parmesan would normally handle — adding that savory, umami depth without any dairy in sight. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a rich, nutty flavor that anchors the whole sauce. Everything comes together in a food processor in just a few pulses, so you get a vibrant, restaurant-worthy pesto with minimal effort. It's thick enough to toss with pasta, spread on flatbread, or dollop over roasted vegetables — genuinely versatile in a way that makes it worth keeping a jar on hand. No animal products, no hidden ingredients to second-guess, just clean, whole-food flavor from start to finish.
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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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