Citric Acid Free Vegan Lemon Arugula Pesto
Bright, peppery, and deeply savory, this arugula pesto delivers everything you want from a vibrant green sauce — without relying on basil or any hard-to-source ingredients. The toasted pine nuts add a warm, buttery richness that anchors the whole thing, while nutritional yeast brings that satisfying umami depth in place of traditional cheese. For anyone navigating citric acid sensitivities, the real win here is that the acidity comes entirely from fresh lemon juice and zest, which are naturally occurring and easy to control — no hidden additives, no processed acid blends, just real fruit. A slow drizzle of extra-virgin olive oil while the processor runs is what gives the sauce its silky, spoonable body without turning it into a paste. The whole process takes just minutes, and the result is a pesto that clings beautifully to pasta, works as a spread, or doubles as a dip. It's the kind of sauce that makes you want to put it on everything.
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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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