Carrageenan Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this vegan basil pesto comes together in a food processor with just a handful of clean, whole ingredients. Toasted pine nuts bring a warm, nutty depth that makes the sauce feel rich and satisfying without any dairy, while nutritional yeast steps in to deliver that savory, cheesy quality you'd expect from a classic pesto. The lemon zest and fresh lemon juice are what really make it sing — lifting all those green, grassy basil notes into something that tastes genuinely vibrant and alive. For anyone avoiding carrageenan, store-bought pestos and vegan cheese alternatives can be a minefield, since that additive often hides in processed sauces and dairy-free products. This recipe sidesteps all of that entirely by relying on nothing but whole, recognizable ingredients — no emulsifiers, no thickeners, no surprises on the label. The olive oil does all the work of binding the sauce into a luscious, spoonable consistency, and a splash of water at the end lets you dial in the texture exactly how you like it. Toss it with pasta, spread it on toast, or swirl it into soup — it's the kind of versatile sauce that 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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