Emulsifier Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this vegan basil pesto is the kind of sauce that makes everything it touches taste better. Toasted pine nuts bring a warm, nutty depth, while lemon zest and a squeeze of fresh juice lift the whole thing with a citrusy brightness that keeps it from feeling heavy. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, and extra-virgin olive oil ties it all together into a glossy, spoonable sauce you'll want to put on everything. What makes this especially appealing for anyone avoiding emulsifiers is how genuinely clean the ingredient list is — no store-bought shortcuts, no additives, no stabilizers hiding in the background. Commercial pestos and jarred sauces often sneak in lecithin or other binding agents to extend shelf life, but here the olive oil does all the work naturally, streaming in slowly while the food processor does its thing. The result is a thick, cohesive pesto that holds together beautifully without any chemical assistance. Toss it with pasta, spread it on flatbread, or swirl it into soups — this one earns a permanent spot in your rotation.
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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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