Macadamia Free Vegan Basil Pesto with Lemon Zest
This bright, herbaceous pesto comes together in minutes and delivers serious depth of flavor without a single drop of dairy. Toasted pine nuts bring a buttery richness that blends beautifully with two packed cups of fresh basil, while nutritional yeast steps in to deliver that savory, cheesy quality you'd expect from a classic pesto. The lemon zest and fresh lemon juice are the real secret weapons here — they lift the whole sauce and keep it tasting vibrant rather than heavy. Many store-bought pestos and even homemade versions lean on macadamia nuts as a trendy swap, so if you're navigating that particular concern, this recipe keeps things clean and straightforward with pine nuts instead. The slow stream of extra-virgin olive oil during processing is what gives the final sauce its silky, spoonable texture that clings perfectly to pasta, roasted vegetables, or crusty bread. A little water at the end lets you dial in exactly the consistency you want, making it as versatile as it is delicious.
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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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