Dairy Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this basil pesto comes together in a food processor with just a handful of pantry-friendly ingredients. Toasting the pine nuts first is a small step that makes a big difference — it draws out their natural richness and adds a subtle nuttiness that anchors the whole sauce. Nutritional yeast steps in where parmesan would normally go, delivering that savory, umami depth without any dairy, and it blends in so seamlessly you won't miss the cheese for a second. The lemon zest and fresh lemon juice are the real secret weapons here, lifting every other flavor and keeping the basil tasting vibrant rather than flat. Streaming the olive oil in slowly while the processor runs gives you that luscious, thick consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. A splash of water at the end lets you dial in the texture exactly how you like it, whether you want something spreadable or a looser drizzling sauce. This is the kind of recipe you'll make once and then keep in your back pocket forever.
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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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