Gut Friendly Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and that distinctive flavor is exactly what makes it so satisfying. The toasted pine nuts add a warm, buttery depth, while nutritional yeast steps in to deliver that savory, cheesy richness without any dairy. A squeeze of fresh lemon juice at the end brightens everything up and keeps the sauce tasting clean and vibrant. For anyone focused on gut health, this recipe leans on whole, minimally processed ingredients — good-quality olive oil, fresh greens, and real garlic — with nothing hidden or hard to digest. Arugula itself is a leafy green that earns its place in a gut-friendly kitchen, and keeping the ingredient list short and recognizable means you know exactly what you're eating. The whole thing comes together in a food processor in just a few minutes, making it an easy go-to for tossing with pasta, spreading on toast, or spooning over roasted vegetables.
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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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