Gluten Free Vegan Basil Pesto with Lemon Zest
Fresh basil, toasted pine nuts, and a bright hit of lemon zest come together in a sauce that tastes like it belongs on a restaurant menu — but takes almost no time to pull off at home. Nutritional yeast steps in for the traditional parmesan, delivering that savory, umami depth without any dairy, so the result is every bit as rich and satisfying as the classic version. Every single ingredient here is naturally free from gluten, which means no label-scanning or worrying about hidden additives sneaking into your sauce. Toasting the pine nuts before blending is a small step that pays off big, coaxing out a warm, buttery flavor that makes the whole pesto taste more complex. The lemon zest and fresh lemon juice keep things lively and prevent the basil from tasting flat or one-dimensional. Thin it out with a splash of water to drizzle over roasted vegetables, toss it with your favorite gluten-free pasta, or spread it thick on a toasted slice — this sauce is endlessly versatile and genuinely hard to stop eating by the spoonful.
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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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