Pescatarian Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a splash of bright lemon juice into a sauce that's bold, fresh, and deeply satisfying. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required, which also makes this a naturally clean fit for pescatarian eating. 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 most of the heavy lifting, and streaming in the olive oil slowly gives you that luscious, thick consistency that clings beautifully to pasta, grilled fish, or crusty bread. A final hit of lemon juice keeps everything tasting alive and vibrant rather than heavy. It comes together in minutes and stores easily in a jar, making it just as useful on a busy weeknight as it is for a dinner party spread.
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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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