Low Sugar Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasting the pine nuts first is a small step that pays off big — it draws out a deep, buttery richness that balances the bold bite of the arugula beautifully. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, so the whole thing stays completely plant-based. A hit of fresh lemon juice and zest keeps it lively and bright, while a slow stream of good olive oil pulls it all into a thick, spoonable sauce with real texture. Store-bought pestos are notorious for sneaking in sweeteners, so making your own means you know exactly what's in the jar — nothing but whole, clean ingredients. It comes together in a food processor in minutes, which makes it an easy weeknight win whether you're tossing it with pasta, spreading it on toast, or dolloping it over roasted vegetables.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 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
- 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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