Citric Acid Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — it's the kind of sauce that makes you want to put it on everything. Toasted pine nuts add a warm, buttery richness, while nutritional yeast steps in for the parmesan, giving you that savory, umami depth without any dairy. For anyone navigating a sensitivity to citric acid, store-bought pestos and condiments can be a minefield, since citric acid shows up as a preservative in so many jarred products. Making it from scratch here means you control every single ingredient, and the only brightness comes from a small amount of fresh lemon juice — easy to adjust or track as needed. The technique is simple: toast, pulse, drizzle, done. It comes together in minutes and the result is a thick, glossy, deeply flavorful sauce that works beautifully tossed through pasta, spread on flatbread, or spooned over roasted vegetables. Keep a jar in the fridge and you'll find yourself reaching for it all week.
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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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