Oats Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blended with toasted pine nuts, garlic, and a splash of bright lemon juice into a vibrant, deeply savory pesto. Nutritional yeast steps in for the traditional parmesan, delivering that umami depth and subtle cheesiness without any dairy — and without any grains or fillers that could sneak in unwanted ingredients. Every component in this sauce is naturally free from oats, so there's no label-reading stress or ingredient swaps required. 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. The food processor does the heavy lifting, and streaming in the olive oil while it runs gives you that silky, cohesive texture you want clinging to pasta, roasted vegetables, or crusty bread. It comes together fast, stores beautifully in a jar, and tastes like something you'd find at a nice Italian restaurant — except you made it yourself in about ten minutes.
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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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