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 a hit of lemon juice and zest keeps the whole thing lively and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required. The food processor does most of the heavy lifting, and the slow drizzle of olive oil at the end gives you that perfectly thick, spoonable consistency. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your sauce. It comes together in minutes and works beautifully tossed with pasta, spread on flatbread, or dolloped over roasted vegetables.
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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.
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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