Vegan Arugula Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula version has a peppery, bright kick that classic basil pesto simply can't match. The real trick here is nutritional yeast, which brings that savory, cheesy depth you'd normally get from Parmesan — no dairy required, and it blends in seamlessly. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. A slow stream of good olive oil and a hit of fresh lemon juice pull everything together into something silky and vibrant. It makes six generous servings, so it's ideal for tossing with a big batch of pasta, spreading on flatbread, or dolloping over roasted vegetables throughout the week. Every ingredient is whole and plant-based, so there's no guesswork about hidden animal products sneaking in the way there can be with store-bought versions. This one is genuinely hard to stop eating straight off the spoon.
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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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