Gluten 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 that balances the bold bite of the arugula, while a hit of lemon juice and zest keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, so it works beautifully for plant-based eaters too. Every single ingredient here is naturally free of gluten, which means no label-scanning or substitution stress — just whole, clean food blended into something genuinely delicious. The food processor does most of the work, and that slow drizzle of extra-virgin olive oil is what gives the pesto its silky, spoonable body with just enough rustic texture left behind. Toss it with your favorite gluten-free pasta, spread it over grilled vegetables, or use it as a bold sandwich sauce — it's 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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