Dairy 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. The classic parmesan gets swapped for nutritional yeast, which brings that same savory, umami depth without any dairy — and honestly, most people can't tell the difference. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that anchors the bold arugula and zippy lemon. The food processor does most of the heavy lifting, and the slow drizzle of good olive oil at the end gives the sauce that glossy, restaurant-quality finish. A squeeze of fresh lemon juice plus a hit of zest means the brightness really sings rather than just hinting in the background. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — this pesto is endlessly versatile and comes together in 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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