Mediterranean Diet Friendly Vegan Basil Pesto with Lemon Zest
This bright, herbaceous sauce is everything a great pesto should be — fragrant, rich, and layered with flavor from the very first spoonful. Toasted pine nuts bring a warm, buttery depth, while fresh basil and a hit of lemon zest keep things lively and light. Nutritional yeast steps in for the traditional parmesan, delivering that savory, umami backbone without any dairy, so the sauce stays completely plant-based while still tasting full and satisfying. Extra-virgin olive oil ties it all together in a glossy, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. The whole thing comes together in a food processor, making it one of those recipes that feels effortlessly impressive. It fits naturally into a Mediterranean-style way of eating — olive oil, fresh herbs, garlic, and nuts are practically the foundation of that approach — so you're not working around the diet, you're leaning straight into it. A squeeze of fresh lemon juice at the end lets you fine-tune the brightness to your taste, and the result is a versatile, vibrant sauce you'll want to keep on hand 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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