Macadamia Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, nutritional yeast, garlic, and a bright hit of lemon juice into a vibrant, deeply savory sauce. The nutritional yeast does the heavy lifting that parmesan would in a traditional pesto, delivering that rich, umami depth without any dairy — making this completely plant-based without sacrificing flavor. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery nuttiness that anchors the whole sauce. A slow stream of extra-virgin olive oil brings everything together into a thick, glossy pesto that clings beautifully to pasta, flatbreads, or roasted vegetables. For anyone navigating tree nut concerns, it's worth noting that this recipe relies solely on pine nuts — no macadamia nuts anywhere in the ingredient list — so you can blend away with confidence. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces you'll want to keep on 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
- 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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