Gluten Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter edge that makes this pesto feel more alive than the classic basil version — it's bright, garlicky, and deeply savory in the best way. Nutritional yeast steps in for parmesan, delivering that umami depth without any dairy, so the sauce works beautifully for anyone avoiding both gluten and animal products. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery richness that rounds out the arugula's sharpness. Everything comes together in a food processor with a slow drizzle of good olive oil, and a squeeze of lemon at the end lifts the whole thing into something genuinely craveable. Since every ingredient here is naturally free of gluten, there's no swapping or substituting required — just clean, whole-food cooking from start to finish. Spoon it over pasta, swirl it into soups, spread it on rice cakes, or use it as a dipping sauce; this pesto is endlessly versatile and keeps well in a jar in the fridge.
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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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