Capsaicin Free Vegan Lemon Arugula Pesto
Bright, garlicky, and packed with peppery arugula, this plant-based pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasting the pine nuts first is a small step that pays off big — it deepens their buttery flavor and gives the whole sauce a warm, nutty backbone. Nutritional yeast steps in for parmesan, adding that savory, umami depth without any dairy, so the result is genuinely rich and satisfying. A hit of fresh lemon juice and zest keeps things lively and bright, balancing the bitterness of the arugula beautifully. For anyone avoiding capsaicin, pesto can actually be a minefield — many store-bought versions sneak in red pepper flakes or spiced oils. This one is built entirely from ingredients that are naturally free of any heat, so you get bold, complex flavor without a single worry. The food processor does most of the heavy lifting, and the whole thing comes together in minutes. Toss it with pasta, spread it on toast, or swirl it into soup — it's endlessly versatile and genuinely hard to stop eating.
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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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