Honey Free Vegan Basil Pesto with Lemon Zest
This vibrant, herb-forward sauce comes together in minutes and delivers the kind of bright, garlicky punch that makes everything it touches taste better. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that anchors the whole sauce. Nutritional yeast steps in for the traditional parmesan, adding a savory, umami-rich quality without any dairy, and the lemon zest lifts every other flavor in the bowl. Many store-bought pestos sneak in unexpected sweeteners or honey-based additives, so blending your own means you know exactly what's going in. The slow stream of extra-virgin olive oil emulsifies everything into a lush, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. A final taste-and-adjust moment lets you dial in the salt, pepper, or citrus to your exact preference — because a sauce this fresh deserves to be exactly right.
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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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