Red Meat Allergy Friendly Vegan Arugula Pesto

Peppery arugula takes center stage here, blended with toasted pine nuts, garlic, and a generous pour of extra-virgin olive oil into a vibrant, deeply savory sauce. Nutritional yeast steps in for the usual parmesan, delivering that umami depth and subtle cheesiness without any dairy — and it works beautifully. Because every ingredient is entirely plant-based, there's zero concern about hidden animal proteins or cross-contact with red meat products, which can be a real headache when shopping for pre-made sauces. Toasting the pine nuts first is the kind of small step that makes a big difference, coaxing out a warm, nutty richness that anchors the whole sauce. A squeeze of fresh lemon juice at the end brightens everything and keeps the color stunning. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — this pesto is endlessly versatile and comes together in minutes with just a food processor and a handful of fresh ingredients.

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