Paleo Vegan Lemon Arugula Pesto
Bright, peppery arugula takes center stage in this vibrant pesto that feels like a serious upgrade from the jarred stuff. Toasted pine nuts add a warm, nutty depth, while fresh lemon juice and zest keep everything tasting alive and zippy. The whole thing comes together in a food processor in minutes, making it one of those recipes you'll want to keep on rotation. For anyone eating grain-free and avoiding legumes or dairy, pesto can be a surprisingly tricky condiment to navigate — many store-bought versions sneak in cheese or additives that don't fit the bill. Here, nutritional yeast steps in to deliver that savory, umami-rich quality without any dairy, and every other ingredient is clean and whole-food friendly. Pine nuts, olive oil, garlic, and fresh greens are exactly the kind of real-food building blocks that make this approach work so well. Spoon it over grilled chicken or fish, toss it with zucchini noodles, or use it as a bold spread on lettuce wraps. The peppery bite of arugula makes this pesto more interesting than the classic basil version, and the lemon keeps it from feeling heavy. Once you make it yourself, it's hard to go back.
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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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