Eggless Vegan Lemon Arugula Pesto
Bright, peppery, and packed with fresh flavor, this arugula pesto is a serious upgrade from the jarred stuff sitting on grocery store shelves. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that balances the natural bite of the arugula beautifully. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto, making this completely free of dairy and eggs without sacrificing any of the satisfaction. A hit of fresh lemon juice and zest keeps everything tasting vibrant and alive rather than heavy or flat. The food processor does most of the work, and streaming in the olive oil at the end gives you that thick, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. It comes together in minutes and stores well, so you can make a batch ahead and reach for it all week long.
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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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