Pecan Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, nutritional yeast, garlic, and bright lemon juice into a bold, vibrant sauce that feels anything but ordinary. The nutritional yeast does the heavy lifting that parmesan usually handles — adding that savory, umami depth without any dairy — so this pesto is completely plant-based from start to finish. Toasting the pine nuts first is a small step that pays off big, coaxing out a rich, nutty warmth that anchors the whole sauce. Because the ingredient list is short and straightforward, there's no need to worry about hidden tree nut varieties sneaking in — you know exactly what's going in the food processor. The result is a thick, spoonable pesto that comes together in minutes and works beautifully tossed with pasta, spread on flatbread, or spooned over roasted vegetables. A final squeeze of lemon keeps everything tasting fresh and lively, making this one of those sauces you'll want to keep a jar of in the fridge at all times.
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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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