Artificial Flavors Free Vegan Lemon Arugula Pesto
Bright, peppery, and packed with real ingredients, this arugula pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts bring a warm, nutty depth, while fresh lemon juice and zest keep the whole thing lively and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy — and it does the job beautifully. Every single component here is whole and recognizable, which means you can feel confident there are no synthetic flavor additives hiding anywhere in the bowl. Store-bought pestos and sauces are notorious for sneaking in "natural and artificial flavors" as a catch-all, so making your own is genuinely the smarter move. The food processor does most of the work, and a slow drizzle of good olive oil at the end pulls it all into a thick, spoonable sauce with real texture. Toss it with pasta, spread it on toast, or swirl it into grain bowls — however you use it, this one is a keeper.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!