Lupin Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this plant-based 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 forms the backbone of the sauce, while nutritional yeast steps in for the savory, cheesy depth you'd normally get from parmesan. The lemon zest and fresh lemon juice are the real secret weapons here — they lift everything and keep the basil tasting vibrant rather than flat. Lupin flour and lupin-based protein powders have quietly crept into a surprising number of store-bought pestos and vegan cheese alternatives, making label-reading a constant chore. This recipe sidesteps all of that by keeping the ingredient list clean, whole, and completely straightforward. A slow stream of extra-virgin olive oil blended in while the processor runs gives you that glossy, spoonable texture that clings beautifully to pasta, roasted vegetables, or crusty bread. Make a batch, stash it in the fridge, and you'll find yourself reaching for it 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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