Xanthan Gum Free Vegan Lemon Arugula Pesto
Bright, peppery, and packed with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on everything. The toasted pine nuts add a warm, nutty depth that balances the bold bite of the arugula, while a hit of lemon juice and zest keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required. Many store-bought pestos and even homemade versions rely on stabilizers or thickeners that can sneak in unwanted additives, but every ingredient here is clean and straightforward. The food processor does the heavy lifting in just a few pulses, and streaming in the olive oil at the end gives you that luscious, spoonable consistency without any gums or binders whatsoever. Toss it with pasta, spread it on toast, or swirl it into a grain bowl — this one earns a permanent spot in your weekly 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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