Nutmeg 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, dairy-free pesto that punches well above its weight. The nutritional yeast does the heavy lifting where parmesan usually would, delivering that savory, umami depth without any animal products. Toasting the pine nuts first is a small step that makes a big difference — it coaxes out a warm, nutty richness that anchors the whole sauce. Everything comes together in a food processor in just a few pulses, so you're looking at minimal effort for maximum flavor payoff. Spoon it over pasta, swirl it into grain bowls, spread it on crusty bread, or use it as a dip — it's genuinely one of those sauces that makes everything it touches taste more interesting. The ingredient list is clean and straightforward, so you know exactly what's going into the jar without having to second-guess any hidden spice blends or pre-mixed seasonings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!