Beef Free Vegan Basil Pesto with Lemon Zest
This bright, herbaceous sauce comes together in minutes and delivers the kind of bold, fresh flavor that makes you want to put it on everything. Toasting the pine nuts first is a small step that pays off big — it draws out their natural richness and adds a subtle nuttiness that anchors the whole sauce. Nutritional yeast steps in for the traditional parmesan, giving you that savory, umami depth without any dairy, while lemon zest and fresh lemon juice lift the basil and keep things lively. The slow drizzle of extra-virgin olive oil is what transforms the chopped ingredients into a silky, spoonable pesto that clings beautifully to pasta, roasted vegetables, or crusty bread. Because every single ingredient here is plant-based, there's zero concern about any animal products sneaking in — this is a sauce you can feel completely confident about. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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