Mushroom Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a splash of bright lemon juice into a vibrant, deeply flavorful sauce. Nutritional yeast steps in where parmesan typically would, adding that savory, umami-rich depth without any dairy — and it works beautifully. The whole thing comes together in a food processor in just a few minutes, making it one of the easiest homemade condiments you can have in your rotation. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that elevates every bite. Toss it with pasta, spread it on crusty bread, dollop it over roasted vegetables, or stir it into grain bowls — this pesto is endlessly versatile. Because every ingredient here is whole and straightforward, there's no guesswork about what's actually in your food, which is a genuine relief when store-bought sauces so often sneak in unexpected additions. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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