Lupin 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. Toasted pine nuts add a buttery richness, while nutritional yeast steps in to deliver that savory, cheesy depth without any dairy — so the whole thing is completely plant-based and comes together in a food processor in minutes. A squeeze of fresh lemon at the end brightens everything up and keeps the color vivid. Lupin flour and lupin-based protein powders have quietly crept into a surprising number of store-bought pestos and pasta sauces, making label-reading a real chore, but every ingredient here is straightforward and easy to verify. The slow stream of extra-virgin olive oil is the key step — it emulsifies the sauce into something thick and glossy rather than oily or loose. Spoon it over pasta, swirl it into soups, spread it on flatbread, or use it as a dipping sauce; it's genuinely versatile. Transfer any leftovers to a jar with a thin layer of olive oil on top and it keeps beautifully 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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