Nitrate & Nitrite Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — it's the kind of sauce that makes you want to put it on everything. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that rounds out the arugula's sharpness beautifully. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich quality without any dairy, and it blends seamlessly into the finished sauce. A hit of fresh lemon juice at the end brightens the whole thing and keeps the flavors sharp and clean. Every ingredient here is naturally free of cured meats, processed additives, and preservatives — so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The whole thing comes together in a food processor in just a few minutes, making it an easy weeknight win. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — 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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