Lactose 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. Traditional pesto leans on parmesan for its savory depth, but nutritional yeast steps in here and delivers that same umami richness without any dairy involved — no substitutions that feel like a compromise, just a genuinely delicious result. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery nuttiness that anchors the whole sauce. The lemon juice and zest keep things lively and bright, balancing the slight bitterness of the arugula in a way that feels intentional and sophisticated. Everything comes together in a food processor in minutes, so this is weeknight-friendly even when you're short on time. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it holds its own in just about any application. If you've been scanning store-bought pesto labels and coming up empty on dairy-free options, this one is worth keeping in your regular rotation.
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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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