MSG 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 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 lively and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy — and crucially, without any of the hidden additives that sneak into so many store-bought condiments and seasoning blends. Every single ingredient here is whole and clean, so you know exactly what you're eating. The food processor does most of the work, and that slow drizzle of extra-virgin olive oil at the end brings it all together into a thick, glossy, spoonable sauce. Toss it with pasta, spread it on toast, or use it as a dip — it's endlessly versatile and comes together in just 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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