Shellfish 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. Toasted pine nuts bring a warm, buttery depth that balances the bold bite of the 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, almost cheesy richness without any dairy, making this completely plant-based from start to finish. Every single ingredient here is naturally free from ocean-derived proteins, so there's zero need to scrutinize labels or worry about hidden seafood derivatives sneaking into your sauce. The food processor does most of the heavy lifting — a few pulses, a slow drizzle of good olive oil, and you're done. Toss it with pasta, spread it on crusty bread, or swirl it into a grain bowl for an instant upgrade. It's the kind of recipe that looks and tastes far more impressive than the effort it actually requires.
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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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