Soy 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. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that rounds out the arugula's sharpness beautifully. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy or hidden additives — and crucially, without any soy-based ingredients that sneak into so many store-bought vegan alternatives. A hit of fresh lemon juice at the end brightens the whole thing and keeps the color vivid. The food processor does most of the work, and the slow drizzle of good olive oil pulls it all into a glossy, spoonable sauce in minutes. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — this one earns its place as a permanent fixture in your 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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