Gut Friendly Vegan Basil Pesto with Lemon Zest
Fresh basil, toasted pine nuts, and a bright hit of lemon zest come together in a sauce that's vibrant, aromatic, and genuinely hard to stop eating by the spoonful. Nutritional yeast steps in for parmesan, adding a savory, umami-rich depth without any dairy — and it works beautifully. The whole thing comes together in a food processor in just a few pulses, so you're not standing over a stove or dealing with complicated technique. Streaming the olive oil in slowly is the key move here, giving you that thick, glossy, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. A little lemon juice and zest keep the flavors clean and lively, which is exactly what you want when you're eating with your gut in mind — no heavy cream, no processed fillers, just real whole-food ingredients doing the work. You can thin it out with a splash of water to suit whatever you're using it for, making it endlessly versatile. This is the kind of sauce that earns a permanent spot in your weekly 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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