Emulsifier Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter edge to this vibrant pesto that sets it apart from the classic basil version in the best possible way. Toasted pine nuts add a warm, buttery depth, while nutritional yeast steps in to deliver that savory, cheesy richness without any dairy. The whole thing comes together in a food processor with just a handful of whole, recognizable ingredients — no additives, no stabilizers, nothing you'd need to second-guess on a label. For anyone navigating emulsifier sensitivities, store-bought sauces and condiments can be a minefield of lecithins and polysorbates hiding in plain sight, so making your own is genuinely the smartest move. A slow stream of good extra-virgin olive oil binds everything naturally, the way pesto has always been made. Bright lemon juice at the finish lifts all those earthy, nutty flavors and keeps the color vivid. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it's endlessly useful and completely clean.
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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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