Seed Oil Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — it's the kind of sauce that makes you want to put it on everything. The base is built entirely on extra-virgin olive oil, which means you're completely clear of the refined vegetable and seed oils that sneak into so many store-bought pestos and jarred sauces. Toasting the pine nuts first is a small step that pays off big, drawing out a warm, buttery depth that anchors the whole sauce. Nutritional yeast steps in for parmesan, adding that savory, umami richness without any dairy, so the recipe works beautifully for plant-based eaters too. A hit of fresh lemon juice at the end brightens everything and keeps the flavors sharp and clean. The food processor does most of the heavy lifting, and the whole thing comes together in minutes — just stream in the olive oil and you're done. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables and watch it disappear.
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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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