Artificial Flavors Free Vegan Basil Pesto with Lemon Zest
Every ingredient in this pesto is exactly what it says it is — fresh basil, toasted pine nuts, real garlic, and a bright hit of lemon zest that no bottled sauce can replicate. Nutritional yeast steps in for parmesan, delivering that deep, savory depth without any dairy, and it's a completely clean swap with nothing artificial hiding in the mix. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The food processor does the heavy lifting, and streaming in good extra-virgin olive oil slowly is what gives the pesto that glossy, restaurant-quality texture. A squeeze of fresh lemon juice at the end keeps everything tasting vibrant and alive rather than flat or muddy. Store-bought pesto often relies on natural flavor additives and preservatives to extend shelf life, so making your own means you know exactly what's going into the jar. Toss it with pasta, spread it on crusty bread, or swirl it into soup — this one earns a permanent spot in your weekly rotation.
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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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