Caffeine 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 everything. Toasted pine nuts bring a warm, nutty depth that balances the bold bite of the arugula, while nutritional yeast adds a savory, cheesy richness without any dairy. A hit of fresh lemon juice and zest keeps the whole thing lively and vibrant. Every single ingredient here is naturally free of stimulants, so you can enjoy it any time of day without a second thought. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes once your pine nuts are toasted and cooled. Spoon it over pasta, swirl it into soups, spread it on flatbread, or use it as a dip — it's endlessly versatile. This is the kind of homemade condiment that quietly becomes a weekly staple once you realize how easy and satisfying it is to make.
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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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