Vegan Lemon Arugula Pesto
Pesto lovers, this one is going to stop you in your tracks. Peppery arugula takes center stage here, blended with toasted pine nuts, fresh garlic, a bright hit of lemon juice and zest, and a drizzle of good extra-virgin olive oil. The secret weapon is nutritional yeast, which brings that savory, cheesy depth you'd expect from a classic pesto — no parmesan required. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that makes the whole sauce taste more complex. Everything comes together in a food processor in just minutes, and the slow stream of olive oil at the end gives you that thick, spoonable texture that clings beautifully to pasta, crostini, or roasted vegetables. It makes six generous servings, so it's just as practical for a weeknight dinner as it is for entertaining. Once you taste how vibrant and satisfying a fully plant-based pesto can be, the store-bought jars are going to start collecting dust.
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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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