Low Iodine 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 everything. The combination of toasted pine nuts, sharp garlic, and a double hit of lemon — both juice and zest — gives it a complexity that goes well beyond a basic herb blend. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, keeping the whole recipe completely plant-based and free from the iodine concerns that come with seafood, dairy, and certain processed ingredients. Every component here is straightforward and naturally low in iodine, so there's no label-reading anxiety involved. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that anchors the brightness of the arugula and lemon. The food processor does most of the work, and the slow drizzle of olive oil brings it all together into a thick, glossy sauce with just enough texture to feel rustic and satisfying. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — this one earns a permanent spot in your rotation.

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