Eggless Vegan Basil Pesto with Lemon Zest
This bright, herbaceous sauce is everything a great pesto should be — deeply savory, silky, and packed with fresh basil flavor that practically jumps off the plate. Toasted pine nuts bring a warm, buttery richness, while lemon zest and a squeeze of fresh juice lift the whole thing with a citrusy edge that keeps it from feeling heavy. Nutritional yeast steps in for the traditional parmesan, delivering that same umami depth without any dairy, and it blends so seamlessly you'd never know the difference. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Toss it with pasta, spread it on crusty bread, swirl it into soups, or spoon it over roasted vegetables — it holds its own in just about any application. Because every ingredient here is whole and plant-based, there's no guesswork about hidden animal products or cross-contact concerns that can come with store-bought versions. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!