Coconut Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a splash of bright lemon juice into a vibrant, deeply savory sauce. Nutritional yeast steps in for the parmesan you'd find in a classic pesto, delivering that rich, umami depth while keeping everything fully plant-based. The whole thing comes together in a food processor in minutes, making it one of those sauces that feels far more impressive than the effort involved. Every ingredient is straightforward and naturally free from tropical oils or hidden additives that can sneak into store-bought versions. Toasting the pine nuts first is a small step that pays off big — it coaxes out a warm, nutty flavor that anchors the whole sauce. Drizzle it over pasta, swipe it onto flatbread, or spoon it alongside roasted vegetables and it works beautifully every time. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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