Barley Free 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. Toasted pine nuts bring a warm, buttery depth, while fresh lemon juice and zest lift the whole thing with a citrusy zing that keeps it tasting vibrant and alive. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required. The food processor does most of the heavy lifting, and the slow drizzle of good olive oil at the end brings it all together into a thick, luscious sauce with just the right amount of texture. Every ingredient here is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this pesto is 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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