Low Iodine Vegan Basil Pesto with Lemon Zest
Bright, herby, and loaded with fresh basil flavor, this pesto is the kind of sauce that makes everything it touches taste better — pasta, roasted vegetables, crusty bread, you name it. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that rounds out the sharpness of the garlic and the citrusy lift from the lemon zest. Nutritional yeast steps in where parmesan would normally go, delivering that savory, umami-rich quality without any dairy — and crucially, without the iodine concerns that come with cheese. Extra-virgin olive oil brings it all together into a glossy, spoonable sauce that clings beautifully to whatever you're dressing. The whole thing comes together in a food processor in minutes, so there's very little standing between you and a jar of something genuinely delicious. A low-iodine approach often means giving up the richness you love in classic sauces, but this one doesn't ask you to compromise on flavor at all.
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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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