Walnut Free Vegan Lemon Arugula Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this bright, peppery version is no exception. Toasted pine nuts bring a buttery richness that pairs beautifully with the bold, slightly bitter bite of fresh arugula — it's a more interesting flavor profile than your standard basil version. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, making this completely plant-based from start to finish. A hit of fresh lemon juice and zest keeps everything tasting vibrant and alive rather than heavy or oily. The food processor does most of the work, and streaming in the olive oil at the end gives you that luscious, spoonable consistency you want clinging to pasta or spread across a piece of crusty bread. Because every ingredient here is straightforward and whole, you never have to second-guess what's in it — no hidden fillers, no mystery additives. Toss it with pasta, dollop it onto roasted vegetables, or use it as a punchy sandwich spread; this one earns a permanent spot in your rotation.
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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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