Coconut 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 bring a warm, buttery depth that makes the sauce feel rich and satisfying without any dairy, and nutritional yeast steps in to deliver that savory, cheesy quality you'd otherwise miss. The lemon zest and fresh lemon juice are the real secret weapons here — they lift the whole sauce and keep it tasting vibrant rather than heavy. Many store-bought pestos and even some homemade versions sneak in coconut-derived oils or coconut aminos as flavor boosters, so making it from scratch with this straightforward ingredient list means you know exactly what's in the bowl. The slow stream of extra-virgin olive oil during blending is what gives the pesto its silky, spoonable texture that clings beautifully to pasta, grilled vegetables, or crusty bread. A splash of water at the end lets you dial in the consistency to exactly where you want it. This is the kind of sauce you'll want to keep in the fridge all week and put on absolutely everything.
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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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