Chicken Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this 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 rich, nutty depth, while lemon zest and a splash of fresh lemon juice lift the whole sauce with a citrusy brightness that keeps it from feeling heavy. Nutritional yeast steps in for the traditional parmesan, delivering that savory, slightly cheesy quality without any dairy — and it works beautifully. The slow stream of extra-virgin olive oil is the key to getting that thick, glossy, spoonable consistency that clings to pasta or soaks into crusty bread just right. Since every ingredient here is entirely plant-based, there's no need to scrutinize labels or worry about hidden animal products sneaking into your sauce. Make a batch on Sunday and you'll be reaching for it all week — tossed with pasta, spread on flatbread, or dolloped over roasted vegetables.
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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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