Cashew Free Vegan Basil Pesto with Lemon Zest
So many store-bought and restaurant pestos sneak in cashews as a budget-friendly pine nut substitute, which makes finding a truly safe version trickier than it should be. This one keeps things classic and clean — toasted pine nuts, heaps of fresh basil, and a bright hit of lemon zest that makes the whole sauce feel alive. Nutritional yeast steps in to deliver that savory, cheesy depth you expect from a great pesto, no dairy required. The technique here matters: toasting the pine nuts first coaxes out a warm, nutty richness that raw nuts simply can't match, and streaming the olive oil in slowly gives you that glossy, emulsified texture. A splash of lemon juice at the end ties everything together with just enough acidity to keep the basil tasting vibrant and green. Toss it with pasta, swipe it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and comes together in minutes once your food processor is out.
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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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