Hazelnut 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 bring a buttery richness that makes the sauce feel indulgent without any dairy in sight — nutritional yeast steps in to deliver that savory, cheesy depth you'd normally expect from parmesan. The lemon zest and fresh lemon juice are the real secret weapons here, lifting the whole sauce with a citrusy brightness that keeps every bite feeling alive and vibrant. For anyone navigating tree nut allergies or sensitivities, traditional pesto recipes can be a minefield — many versions call for hazelnuts or a blend of nuts that aren't always clearly labeled on store-bought jars. This one keeps things straightforward, relying solely on pine nuts so you always know exactly what's going into the bowl. A slow stream of good extra-virgin olive oil pulls everything into a thick, glossy sauce that clings beautifully to pasta, roasted vegetables, or crusty bread. You can thin it out with a splash of water to get the exact consistency you want, which makes it just as useful as a dressing or dipping sauce as it is tossed with noodles.
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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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