Barley Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this vegan basil pesto comes together in minutes and tastes like something you'd find at a really good Italian restaurant. Toasted pine nuts bring a warm, buttery depth, while nutritional yeast steps in for the classic parmesan richness — no dairy required. The lemon zest and fresh lemon juice are the real secret weapons here, lifting the whole sauce with a citrusy brightness that makes it feel alive rather than heavy. Everything gets blitzed in a food processor until thick and spoonable, so there's no tedious chopping or mortar-and-pestle workout involved. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or fillers — just whole, clean ingredients you can actually recognize. It's endlessly versatile: toss it with pasta, swipe it on flatbread, dollop it over roasted vegetables, or use it as a dipping sauce straight from the jar. Make a batch, keep it in the fridge, and you'll find yourself reaching for it all week long.
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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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