Wheat 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 vibrant, garlicky, and deeply satisfying. 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-rich quality without any dairy, so this sauce is entirely plant-based from start to finish. Every ingredient here is naturally free of wheat, which means no label-scanning or substitution stress — just straightforward, wholesome cooking. A slow stream of good olive oil and a bright hit of lemon juice at the end pull everything together into a thick, glossy sauce you'll want to put on everything. Toss it with your favorite gluten-free pasta, swirl it into soups, spread it on rice cakes, or use it as a dipping sauce — it's endlessly versatile. Make a jar and keep it in the fridge; this one disappears fast.
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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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