Fish Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this basil pesto comes together in minutes and tastes like something you'd find at a really good Italian restaurant. Toasted pine nuts add a warm, buttery depth, while lemon zest and a splash of fresh lemon juice lift the whole sauce with a citrusy brightness that keeps it from feeling heavy. Nutritional yeast steps in for parmesan, delivering that savory, slightly cheesy quality without any dairy — and without any of the anchovies that sneak into so many store-bought versions. The slow stream of extra-virgin olive oil brings everything together 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 exact consistency you want, whether you're tossing it through noodles or spreading it on a flatbread. It's the kind of versatile, crowd-pleasing sauce you'll want to keep in your fridge all week.
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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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