Alpha Gal Friendly 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 everything. Toasted pine nuts add a warm, nutty depth, while a hit of lemon juice and zest keeps the whole thing lively and fresh. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy — which means it's completely free of the mammalian products that people managing alpha-gal syndrome need to avoid. Every single ingredient here is plant-based and straightforward, so there's no second-guessing labels or worrying about hidden animal-derived additives. The food processor does most of the work, and that slow drizzle of olive oil is what pulls it all into a glossy, spoonable sauce with real body and texture. Toss it with pasta, spread it on toast, or use it as a dip — it's endlessly versatile and comes together in just a few minutes.
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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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