Turmeric 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, 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. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes once your nuts are toasted and cooled. Because every ingredient here is straightforward and naturally colored, there's no hidden spice blends or golden-hued additives to worry about — just clean, whole-food components you can see and trust. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables for an instant upgrade. It's the kind of versatile, crowd-pleasing sauce worth keeping in your fridge all week long.
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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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