Low Iodine Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and the toasted pine nuts add a warm, nutty depth that rounds everything out beautifully. A squeeze of fresh lemon juice at the end brightens the whole sauce and keeps it tasting fresh rather than heavy. Managing iodine intake can get tricky with store-bought condiments and sauces, which often contain iodized salt or dairy-based additives, but this one is built entirely from whole, plant-based ingredients you can trust. The nutritional yeast steps in to deliver that savory, umami richness you'd normally get from parmesan, and fine sea salt — which is typically non-iodized — keeps the seasoning clean and controlled. The whole thing comes together in a food processor in just a few minutes, making it one of the easiest homemade sauces you'll ever pull off. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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