Nightshade Free Vegan Arugula Pesto
Pesto lovers who avoid nightshades often hit a wall, since so many store-bought versions sneak in sun-dried tomatoes or other problematic additions. This version sidesteps all of that by leaning on peppery arugula as the base, delivering a bold, slightly bitter bite that honestly gives traditional basil pesto a run for its money. Toasted pine nuts add a warm, buttery depth, while nutritional yeast brings that savory, cheesy quality without any dairy in sight. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively and sharp. 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. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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