Cashew 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. Pine nuts bring a buttery richness that pairs beautifully with the bold bite of arugula, while a hit of lemon juice and zest keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required. Many store-bought or restaurant pestos lean on cashews as a creamy base, so making your own from scratch is the cleanest way to keep things safe without sacrificing any of the indulgence. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty aroma that anchors the whole sauce. The food processor does most of the work, and a slow drizzle of good olive oil pulls everything into a thick, glossy, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. It comes together in minutes and tastes like something you'd order at a nice restaurant.
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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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