If serving this pesto with pasta in a large pot, bring salted water to boil. Add the pasta and cook, occasionally stirring, until al dente. Reserve some of the cooking water and then drain the rest.

Prepare the pesto, starting by zesting and juicing the lemon. Set aside.

Rinse and pat dry the parsley. Cut the end of the stems, and place the rest of the parsley in the food processor.

Then add the arugula, lemon zest and juice, chickpeas, garlic cloves, nutritional yeast, and salt and pepper.

Pulse until the ingredients are minced and combined. Slowly add the aquafaba with the food processor running until reaching the desired consistency. The pesto has to be thick but smooth. If you want it less dense, add some water or more aquafaba if you have extra of it.

Taste and adjust seasonings if necessary.

This pesto is ready for adding to pasta, pizzas, bread, sandwiches, and more.

For pesto pasta, transfer the drained pasta to a bowl or serving plate, add the pesto, and toss. Use some reserved pasta water to help the pesto stick and bind better. Add your favorite toppings.

Store pesto leftovers in an airtight container for 5 days in the fridge. You could also keep the pesto in the freezer for 6 months.