Chestnut Free Vegan Basil Pesto with Lemon Zest
This bright, herby pesto comes together in minutes and delivers serious flavor — fresh basil, toasted pine nuts, a hit of lemon zest, and nutritional yeast in place of parmesan for a fully plant-based sauce that genuinely doesn't feel like a compromise. The lemon zest and juice lift the whole thing, keeping it vibrant rather than heavy, and the nutritional yeast adds that savory, cheesy depth you'd otherwise miss. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, nutty richness that anchors the sauce beautifully. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for unexpected tree nut additions or hidden fillers. You control the texture too — stream in the olive oil until it's silky, then thin it out with a splash of water if you want something that coats pasta more loosely. Toss it with noodles, spread it on flatbread, or spoon it over roasted vegetables — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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