Turkey Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this lemon arugula pesto is the kind of sauce that makes everything it touches taste more alive. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that balances the bite of the raw arugula beautifully. Nutritional yeast steps in where parmesan typically would, delivering that savory, umami-rich quality without any dairy involved, so the whole thing is completely plant-based from start to finish. A hit of fresh lemon juice and zest keeps it bright and a little tangy, which makes it incredibly versatile — toss it with pasta, spread it on toast, or spoon it over roasted vegetables. The food processor does most of the work, and you can have this ready in under ten minutes once your nuts have cooled. Since every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything — just blend and eat.
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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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