Bright, peppery arugula takes center stage in this vibrant pesto, delivering a bold, slightly bitter kick that feels more grown-up than the classic basil version. Toasted pine nuts add a warm, buttery depth, while nutritional yeast brings that savory, cheesy richness without any dairy in sight. A squeeze of fresh lemon juice ties everything together and keeps the color vivid and the flavor lively. The whole thing comes together in a food processor in minutes, making it one of those sauces you'll want to keep on rotation. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your meal. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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.
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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