Eggless Vegan Arugula Pesto
Peppery, bright, and packed with bold flavor, this arugula pesto is a serious upgrade from the classic basil version. The toasted pine nuts add a warm, nutty depth that pairs beautifully with the slightly bitter bite of fresh arugula, while a squeeze of lemon keeps everything tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a traditional pesto — no dairy required, and absolutely no eggs in sight. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces you'll want to keep on rotation. Toss it with pasta, spread it on crusty bread, dollop it over roasted vegetables, or swirl it into a grain bowl — it's endlessly versatile. Streaming the olive oil in slowly while the processor runs is the small step that makes the texture silky and cohesive rather than chunky, so don't rush that part. Store it in a jar and it's ready to elevate just about anything you put it on.
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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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