Honey Free Vegan Lemon Arugula Pesto
Bright, peppery, and packed with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on absolutely everything. The toasted pine nuts add a warm, nutty depth that balances the bold bite of the arugula, while fresh lemon juice and zest keep the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, making this completely plant-based from start to finish. Every single ingredient in this recipe is naturally free of animal-derived sweeteners — no hidden additives, no label-checking required. The food processor does most of the heavy lifting, and the slow drizzle of good olive oil at the end is what pulls it all into a luscious, spoonable sauce. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — it's endlessly versatile and comes together in just a few 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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