Lupin 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 everything — pasta, flatbread, roasted vegetables, you name it. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that balances the bold bite of the arugula beautifully. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, making this fully plant-based while still feeling indulgent. A hit of fresh lemon juice and zest keeps the whole thing lively and bright, cutting through the richness of the olive oil in the best possible way. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient here is straightforward, with no legume-based flour or filler hiding in the mix. The food processor does most of the work, and the whole thing comes together in just a few minutes once your nuts are toasted and cooled. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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