Mediterranean Diet Friendly Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a generous pour of extra-virgin olive oil into a vibrant, deeply savory sauce. The nutritional yeast steps in where parmesan traditionally would, adding that unmistakable umami depth without any dairy — and it works beautifully. A squeeze of fresh lemon juice at the end brightens everything up and keeps the color vivid. This kind of recipe is a natural fit for a plant-forward, olive-oil-rich way of eating, hitting all the right notes without any compromise. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, nutty richness that anchors the whole sauce. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and comes together in minutes with just a food processor and a handful of fresh ingredients.
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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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