Celery 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 give it a warm, nutty depth, while nutritional yeast steps in for parmesan — delivering that savory, umami richness without any dairy. 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. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant-based fillers sneaking in. The food processor does most of the work — just pulse, stream in the olive oil, and you've got a thick, spoonable sauce that coats pasta beautifully or doubles as a killer spread on crusty bread. A splash of water at the end lets you dial in the exact consistency you want, whether you're tossing it with noodles or dolloping it onto roasted vegetables. 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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