Gelatin 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 add a warm, buttery depth, while nutritional yeast brings a savory, cheesy richness without any dairy in sight. A hit of fresh lemon juice and zest keeps the whole thing lively and vibrant, balancing the natural bite of the arugula beautifully. The food processor does most of the heavy lifting here, and the slow drizzle of olive oil at the end gives you that thick, spoonable consistency that clings perfectly to pasta, flatbreads, or roasted vegetables. Unlike many store-bought pestos that can contain hidden additives or animal-derived thickeners, every ingredient in this one is straightforward and plant-based by nature. It comes together in just a few minutes and stores well, making it an easy go-to when you need a bold, versatile sauce with zero compromise on flavor.
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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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