Wheat Free Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this arugula pesto is a serious upgrade from the jarred stuff. Toasting the pine nuts first is a small step that makes a big difference — it draws out a rich, buttery depth that anchors the whole sauce. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, making this completely plant-based from start to finish. Every ingredient here is naturally free of wheat and gluten, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your sauce. The lemon juice and zest keep things lively and fresh, cutting through the richness of the olive oil beautifully. Pulse it to your preferred texture — some people love it a little chunky, others prefer it silky smooth — and then toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables. It comes together in minutes and keeps well in the fridge, making it one of the most versatile sauces you can have on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!