Gut Friendly Vegan Lemon Arugula Pesto
Bright, peppery, and packed with plant-based goodness, this arugula pesto is the kind of sauce that makes everything it touches taste more alive. Arugula brings a bold, slightly bitter bite that pairs beautifully with the toasted pine nuts and a generous hit of lemon — both zest and juice — for a finish that's fresh and vibrant without being sharp. Nutritional yeast steps in to add that savory, umami depth you'd normally get from parmesan, keeping the whole thing completely dairy-free while still feeling rich and satisfying. For anyone focused on keeping their gut happy, the ingredients here are doing real work — extra-virgin olive oil, leafy greens, and whole food fats that your digestive system tends to welcome rather than fight. Toasting the pine nuts first is a small step that pays off big, drawing out their natural oils and adding a warmth that anchors the whole sauce. The food processor does most of the heavy lifting, and the slow drizzle of olive oil at the end gives you that thick, spoonable texture that clings perfectly to pasta, roasted vegetables, or a good piece of crusty bread. It comes together in minutes and keeps well, so you can make a batch and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!