Nutmeg 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 absolutely everything. The toasted pine nuts add a warm, nutty depth that pairs beautifully with the sharp bite of arugula and the zippy hit of fresh lemon juice and zest. Nutritional yeast steps in to deliver that savory, almost cheesy richness you'd expect from a classic pesto — no dairy required. The whole thing comes together in a food processor in just a few pulses, so you're not standing over the stove for long. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden spices or worry about unwanted additions sneaking into your sauce. It's endlessly versatile — toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — and the clean, vibrant ingredient list means you know exactly what you're eating.
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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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