Pecan Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on everything — pasta, flatbread, roasted vegetables, you name it. The base relies on toasted pine nuts rather than any tree nut that might sneak into a store-bought version, so you get that rich, buttery depth without any concern about cross-contact from common culprits. Nutritional yeast steps in to deliver a savory, cheesy quality that makes this fully plant-based sauce taste far more indulgent than it has any right to. A hit of fresh lemon juice and zest keeps the whole thing lively and bright, balancing the slight bitterness of the arugula beautifully. The food processor does most of the heavy lifting — just toast, pulse, and drizzle in the olive oil until you have a thick, spoonable sauce with real texture. It comes together in minutes and stores well, making it an easy go-to for weeknight meals or meal prep.
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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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