Red Meat Allergy Friendly 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. Toasted pine nuts bring a warm, nutty depth, while fresh lemon juice and zest keep the whole thing lively and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, making this completely plant-based from start to finish. Since every ingredient here is whole and straightforward, there's no guesswork about hidden animal proteins or processed additives that can sneak into store-bought versions. The food processor does most of the heavy lifting — a few pulses and a slow drizzle of good olive oil, and you've got a thick, spoonable sauce with real texture. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce for roasted vegetables — it's endlessly versatile and comes together in minutes.
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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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