Pistachio 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. Toasted pine nuts bring a buttery richness that pairs beautifully with the bold bite of arugula, while a hit of lemon juice and zest keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required, making this completely plant-based without any compromise on flavor. Traditional pesto recipes often call for tree nuts that can be tricky to avoid, but pine nuts are the only nut here, so you can blend away with total confidence. The food processor does most of the heavy lifting, and streaming in the olive oil at the end gives you that luscious, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. A quick taste and adjust at the finish means you can dial up the lemon or salt to suit exactly what you're making. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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