Shellfish Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blending with toasted pine nuts, garlic, and a splash of bright lemon juice into a sauce that's bold, fresh, and deeply satisfying. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required, and no shellfish concerns anywhere near the ingredient list. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that makes the whole sauce taste more complex. The food processor does the heavy lifting, and streaming in the olive oil while it runs gives you that luscious, thick consistency that clings beautifully to pasta, flatbread, or roasted vegetables. A final hit of lemon juice keeps everything tasting alive and vibrant rather than heavy. This is the kind of sauce you'll want to keep a jar of in the fridge at all times — it comes together fast and makes almost anything taste like you actually tried.
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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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