Pistachio Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a splash of bright lemon juice into a vibrant, deeply savory sauce. Nutritional yeast steps in to deliver that rich, cheesy depth you'd expect from a classic pesto — no dairy required, and no tree nuts beyond the pine nuts in the recipe. For anyone navigating nut allergies or sensitivities, this is a genuinely clean formula: every ingredient is straightforward, and there's no reason to worry about hidden additions sneaking in. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty flavor that anchors the whole sauce. The food processor does the heavy lifting, so you're looking at a quick, low-effort batch that comes together beautifully. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — this pesto is versatile enough to earn a permanent spot in your weekly rotation.
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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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