Low Sodium Vegan Lemon Arugula Pesto

Total time13 min

Prep time10 min

Cook time3 min

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Ingredients

6 servings

⅓ cup pine nuts
Diamond of California Pine Nuts Whole - 2.25 Oz Alessi Pignoli Pine Nuts Shiloh Farms Organic Pine Nuts Raw Pine Nuts Kroger Whole Pine Nuts
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3 cups packed fresh arugula
2 cloves garlic, peeled
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
½ tsp lemon zest
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup extra-virgin olive oil

Instructions

1
Toast the pine nuts in a small skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
2
Combine the toasted pine nuts, arugula, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped.

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