Xanthan Gum 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 bright, nutty, and deeply savory all at once. Toasting the pine nuts first is a small step that pays off big, coaxing out a rich, buttery depth that anchors the whole sauce. Nutritional yeast steps in for parmesan, delivering that umami, cheesy quality without any dairy, and it blends in so seamlessly you'd never miss the original. A slow stream of good olive oil and a hit of fresh lemon juice at the end pull everything into a glossy, spoonable sauce with real personality. Because every ingredient here is whole and straightforward, there's nothing hidden to worry about — no stabilizers, no thickeners, just food doing what food does. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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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