Rice Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter edge to this vibrant pesto that sets it apart from the classic basil version in the best possible way. Toasted pine nuts add a warm, buttery depth, while nutritional yeast steps in to deliver that savory, cheesy richness without any dairy. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces you'll want to keep on rotation. Since it's built entirely from whole, simple ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought jar. Spoon it over roasted vegetables, swirl it into soups, toss it with zucchini noodles, or spread it on crusty bread — the possibilities are genuinely endless.
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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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