Brazil Nut 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 wild bite of fresh arugula pairs beautifully with toasted pine nuts and a generous hit of lemon, creating a pesto that feels more vibrant and alive than the classic basil version. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, making this completely plant-based from start to finish. Traditional pesto recipes can be a minefield for anyone avoiding certain tree nuts, but this one keeps things clean and simple — pine nuts are the only nut in the mix, so there's no guesswork about hidden ingredients. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The food processor does most of the work, and the slow drizzle of good olive oil brings it all together into a thick, glossy, spoonable consistency with just enough texture to feel rustic and homemade. Toss it with pasta, spread it on flatbread, or swirl it into a grain bowl — it's endlessly versatile and comes together in 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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