Capsaicin Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and deeply savory, this plant-based pesto delivers everything you want from a classic sauce — without a single drop of dairy or a hint of heat. Nutritional yeast steps in for parmesan, adding that rich, umami depth that makes pesto so irresistible, while lemon zest and fresh lemon juice lift the whole thing with a clean, citrusy brightness. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery nuttiness that anchors the sauce beautifully. For anyone avoiding capsaicin, store-bought pestos and jarred sauces can be a minefield of hidden chili flakes or spiced oils — this one keeps things completely clear of that concern, relying only on black pepper for its gentle, mild warmth. The food processor does most of the work, and a slow stream of good olive oil brings it all together into a thick, glossy sauce that clings perfectly to pasta, flatbreads, or roasted vegetables. A splash of water at the end lets you dial in exactly the consistency you want, so it works just as well as a spread as it does tossed through a bowl of noodles.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!