Breastfeeding 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 absolutely everything. Toasted pine nuts add a buttery richness, while a hit of lemon juice and zest keeps the whole thing lively and fresh. Nutritional yeast steps in for parmesan, giving you that savory, umami depth without any dairy — which matters when you're paying close attention to what goes into your body and your baby's. Arugula is a nutrient-dense leafy green, and olive oil brings in those healthy fats that are genuinely useful during the postpartum and nursing period. The whole thing comes together in a food processor in just a few minutes, which is a real gift when you're short on time and energy. Toss it with pasta, spread it on toast, or swirl it into soups — the versatility alone makes it worth keeping a jar in the fridge all week.
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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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