Sesame Free Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel more alive than the classic basil version — and the toasted pine nuts add a warm, nutty depth that rounds everything out beautifully. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy, so this sauce is completely plant-based from start to finish. The whole thing comes together in a food processor in minutes, making it one of those recipes you'll reach for on a weeknight when you want something impressive with almost no effort. A slow stream of good olive oil and a hit of fresh lemon juice at the end give it that glossy, restaurant-quality finish. Store-bought pestos can be a minefield of hidden ingredients, but every single component here is straightforward and easy to verify. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and keeps well in a jar in the fridge.
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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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