Mushroom Free Vegan Lemon Arugula Pesto
Bright, peppery, and packed with fresh flavor, this arugula pesto is a serious upgrade from the jarred stuff. Toasted pine nuts bring a warm, buttery richness that balances the bold bite of the greens, while fresh lemon juice and zest keep everything tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — completely plant-based and with zero dairy required. Every single ingredient in this recipe is naturally free from fungi, so there's no need to scan labels or swap anything out. The food processor does most of the heavy lifting, and that slow drizzle of good olive oil is what pulls it all into a luscious, spoonable sauce. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — it's endlessly versatile and comes together in just a few minutes of active effort.
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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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