Anti Inflammatory Vegan Basil Pesto with Lemon Zest
Fresh basil and extra-virgin olive oil are two of the most celebrated ingredients in the anti-inflammatory kitchen, and this pesto brings them together in a sauce that's bright, herby, and deeply satisfying. Toasting the pine nuts first coaxes out a warm, nutty depth that makes the whole thing taste far more complex than the ingredient list suggests. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich quality without any dairy, while lemon zest and fresh lemon juice lift every other flavor and add a citrusy sharpness that keeps the sauce from feeling heavy. Olive oil is streamed in slowly so the pesto emulsifies into a thick, glossy, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. The garlic adds a gentle bite, and because everything is blended raw after the quick nut toast, the basil stays vivid green and full of its natural plant compounds. This is the kind of sauce you'll want to keep in a jar in the fridge all week — it makes almost anything taste like you actually tried.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1–2 tbsp water, as needed
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, basil, garlic, nutritional yeast, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are evenly broken down.
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