Emulsifier 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. Toasted pine nuts bring a warm, nutty depth, while fresh lemon juice and zest keep things lively and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, making this completely plant-based from start to finish. For anyone navigating emulsifier sensitivities, store-bought pestos and sauces can be a minefield — lecithins, mono- and diglycerides, and other additives sneak into even the most "natural"-looking jars. This recipe keeps things beautifully clean: every ingredient is whole and recognizable, and the olive oil is streamed in gradually to bind everything together naturally, no additives required. The result is a thick, spoonable sauce with real texture and nothing you'd need to second-guess. It comes together in minutes and tastes like something you'd find at a really good Italian restaurant — except you made it yourself.
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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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