Pork 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 absolutely everything. The toasted pine nuts add a warm, nutty depth that balances the bold bite of the arugula, while lemon juice and zest keep the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required, and every single ingredient here is completely free of pork and pork-derived products. The food processor does most of the heavy lifting, and the whole thing comes together in just a few pulses, so you're not spending much time at the counter. Streaming in the olive oil slowly is the small trick that gives you that thick, spoonable consistency rather than a watery sauce. Toss it with pasta, spread it on flatbread, or dollop it over roasted vegetables — it's versatile enough to become a weekly staple once you've made it the first time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!