Lactose 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. Toasting the pine nuts first is a small step that makes a big difference — it draws out a warm, buttery depth that balances the brightness of the lemon zest and fresh basil beautifully. Nutritional yeast steps in where parmesan typically lives, delivering that savory, slightly cheesy quality without any dairy involved, which means it's naturally free of lactose without any substitutions feeling like a compromise. The lemon zest and a squeeze of fresh juice keep everything lively and prevent the sauce from tasting flat or heavy. Streaming the olive oil in slowly while the processor runs is the key to getting that thick, glossy, spoonable consistency that clings to pasta, roasted vegetables, or crusty bread. A splash of water at the end lets you dial in the texture exactly how you like it. This is the kind of sauce you'll want to keep in the 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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