Celery 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. Toasting the pine nuts first is a small step that pays off big — it deepens their buttery richness and gives the whole sauce a warm, nutty backbone. Nutritional yeast steps in where parmesan usually would, adding that savory, umami depth without any dairy, making this completely plant-based from start to finish. The double hit of lemon juice and zest keeps things lively and bright, balancing the slight bitterness of the arugula beautifully. Everything comes together in a food processor in just a few pulses, so you're looking at minimal effort for maximum payoff. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — this pesto is 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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