Fish 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 sauce that's bold, fresh, and deeply satisfying. Nutritional yeast steps in where parmesan would typically go, delivering that savory, umami-rich depth without any dairy — and it works beautifully. The whole thing comes together in a food processor in just a few minutes, making it one of those recipes that feels far more impressive than the effort involved. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty complexity that elevates the entire sauce. Toss it with pasta, spread it on flatbread, swirl it into grain bowls, or use it as a dip — this pesto is endlessly versatile. Since every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden animal products sneaking in. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!