Turmeric 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 for the parmesan you'd find in a classic pesto, delivering that savory, umami-rich depth without any dairy — and it works beautifully. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty complexity that makes the finished sauce taste almost luxurious. Because every ingredient here is straightforward and whole, you don't have to second-guess a single label or worry about hidden additives sneaking into your meal. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this pesto is 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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