Cinnamon Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite to this vibrant pesto that feels far more interesting than the classic basil version. Toasted pine nuts add a warm, buttery richness, while nutritional yeast steps in for the parmesan — delivering that savory, umami depth without any dairy. A squeeze of fresh lemon juice at the end brightens everything up and keeps the color gorgeous. The whole thing comes together in a food processor in minutes, making it one of those sauces you'll want to keep on rotation. It's naturally free from warming spices, so every flavor here is clean, green, and sharp — nothing muddying the freshness. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables for an easy weeknight upgrade that tastes anything but simple.
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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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