Hazelnut Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel livelier and more complex than the classic version. Pine nuts stand in as the nut of choice here, delivering a buttery richness that toasts up beautifully in just a couple of minutes on the stovetop. Nutritional yeast adds a savory, cheesy depth that keeps the whole thing fully plant-based without sacrificing any of that satisfying umami punch. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors sharp and vibrant. For anyone navigating hazelnut allergies, this recipe is a genuine relief — no swaps needed, no label-reading anxiety, just straightforward ingredients that are easy to source and verify. The whole thing comes together in a food processor in minutes, making it an effortless weeknight win whether you're tossing it with pasta, spreading it on toast, or spooning it 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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