Coconut Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this vegan pesto swaps traditional basil for arugula and uses nutritional yeast in place of parmesan — delivering that savory, umami-rich depth without any dairy. The result is a vibrant green sauce that tastes far more complex than the short ingredient list suggests. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, buttery nuttiness that anchors the whole dish. A hit of fresh lemon juice and zest keeps everything bright and lively, balancing the slight bitterness of the arugula beautifully. Every ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no sneaky cream substitutes — so you can blend away with total confidence. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables; this pesto is endlessly versatile and comes together in under ten minutes.
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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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