Beef 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. The toasted pine nuts add a warm, buttery depth that balances the natural bite of the arugula, while lemon juice and zest keep the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, making this completely plant-based from start to finish. Every single ingredient here is naturally free of animal products, so there's no need to scrutinize labels or worry about hidden additions. The food processor does most of the heavy lifting — just pulse, stream in the olive oil, and you're done in minutes. Toss it with pasta, spread it on crusty bread, swirl it into soup, or spoon it over roasted vegetables. Once you have a jar of this in the fridge, you'll find yourself reaching for it all week long.
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!