Pregnancy Friendly Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this dairy-free pesto feel anything but ordinary. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any unpasteurized cheese — a smart swap when you're being mindful about what goes on the plate. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. A squeeze of fresh lemon juice at the end keeps everything bright and balanced. The food processor does most of the heavy lifting, so you're looking at a genuinely quick, no-fuss sauce that comes together in minutes. Toss it with pasta, spread it on toast, or swirl it into soups — it's the kind of versatile recipe that earns 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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