Paraben Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter kick that makes this pesto feel more alive than the classic basil version — it's bright, nutty, and deeply savory all at once. Toasting the pine nuts before blending is a small step that pays off big, coaxing out a warm, buttery depth that ties the whole sauce together. Nutritional yeast steps in for parmesan here, delivering that umami richness without any dairy, and a squeeze of fresh lemon juice at the end lifts everything beautifully. The whole thing comes together in a food processor in minutes, making it one of those recipes that feels far more impressive than the effort involved. For anyone navigating preservative sensitivities, this sauce is as clean as it gets — every ingredient is whole, fresh, and straightforward with nothing hidden or processed. Toss it with pasta, spread it on crusty bread, swirl it into soup, or spoon it over roasted vegetables — it's endlessly versatile and keeps well in a sealed jar in the fridge.
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!