Vegetarian Vegan Arugula Pesto
Peppery arugula brings a bold, slightly bitter bite that makes this pesto feel livelier and more complex than the classic basil version. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a warm, nutty richness that runs through every spoonful. Nutritional yeast steps in where parmesan would normally go, delivering that savory, umami depth without any dairy, so the sauce works beautifully for plant-based eaters and cheese-avoiders alike. A squeeze of fresh lemon juice at the end brightens everything up and keeps the green color vivid. The whole thing comes together in a food processor in minutes, making it an easy weeknight win whether you're tossing it with pasta, spreading it on toast, or dolloping it over roasted vegetables. Store it in a jar with a thin layer of olive oil on top and it'll keep beautifully for days.
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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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