Hazelnut Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this lemon arugula pesto is the kind of sauce that makes you want to put it on absolutely everything. Pine nuts bring a buttery richness that pairs beautifully with the bold bite of 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 depth without any dairy, making this completely plant-based from start to finish. Traditional pesto recipes often call for tree nuts that can be a minefield for anyone avoiding hazelnuts, but pine nuts are botanically unrelated and used here as the sole nut ingredient, so you can blend away with confidence. Toasting them first in a dry skillet is a small step that pays off big, coaxing out a warm, nutty aroma that elevates the entire sauce. The food processor does most of the heavy lifting — just pulse, stream in the olive oil, and you've got a thick, spoonable pesto with real texture in under ten minutes. Toss it with pasta, swipe it onto flatbread, or spoon it over roasted vegetables and watch it disappear.
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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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