Gelatin Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel livelier and more complex than the classic basil version. Toasting the pine nuts first is a small step that pays off big — it draws out their natural richness and adds a warm, nutty depth to every spoonful. Nutritional yeast steps in for parmesan, delivering that savory, umami-forward quality without any dairy, and it blends seamlessly into the sauce. A slow stream of good olive oil and a hit of fresh lemon juice tie everything together into something bright, thick, and absolutely craveable. Because every ingredient here is whole and plant-based, there's no need to scan labels for hidden animal-derived additives — what you see is exactly what you get. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables; this pesto is versatile enough to become a weekly staple.
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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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