Oats Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this arugula pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pine nuts bring a buttery richness, while nutritional yeast adds a savory, cheesy depth that keeps the whole thing fully plant-based without sacrificing any of that classic pesto satisfaction. A hit of fresh lemon juice and zest lifts every ingredient and keeps the color vivid green. The food processor does most of the work in under ten minutes, making this an easy weeknight win or a seriously impressive addition to a dinner party spread. Every single ingredient here is naturally free of grains, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. Toss it with pasta, spread it on flatbread, swirl it into soup, or use it as a dipping sauce — this pesto is endlessly versatile and genuinely hard to stop eating by the spoonful.
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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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