Mediterranean Diet Friendly 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. Toasted pine nuts bring a warm, nutty depth, while a hit of lemon juice and zest keeps the whole thing lively and fresh. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required, and no compromise on flavor. Extra-virgin olive oil ties it all together into a thick, spoonable sauce that feels genuinely luxurious. This recipe checks nearly every box the Mediterranean approach celebrates: healthy fats, leafy greens, garlic, and minimal processing. The food processor does most of the work, so you're looking at just a few minutes of active effort from skillet to jar. Toss it with pasta, spread it on flatbread, or swirl it into soups — it's endlessly versatile and tastes like something you'd order at a restaurant.
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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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