Citric Acid Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and deeply savory, this dairy-free pesto comes together in a food processor with just a handful of clean, whole ingredients. Nutritional yeast steps in for parmesan, delivering that rich, umami depth without any dairy, while toasted pine nuts add a warm, buttery nuttiness that makes the sauce feel genuinely luxurious. The brightness here comes entirely from fresh lemon zest and a small splash of lemon juice — a smart move for anyone avoiding the processed citric acid that sneaks into so many store-bought sauces and condiment blends. Because you're working with a single fresh lemon rather than any additive or preservative, you stay in full control of exactly what goes into the jar. Streaming the olive oil in slowly while the processor runs is the key step that pulls everything into a thick, glossy sauce that clings beautifully to pasta, roasted vegetables, or crusty bread. A little water at the end lets you dial in the consistency exactly how you like it, so the result is always perfectly spoonable. It's the kind of versatile, fridge-staple sauce that makes weeknight cooking feel effortless.
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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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