MSG Free Vegan Basil Pesto with Lemon Zest
This bright, herbaceous sauce comes together in a food processor with nothing but whole, recognizable ingredients — no packets, no shortcuts, no hidden additives. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery depth that anchors the fresh basil beautifully. Nutritional yeast steps in for the parmesan you'd find in a traditional pesto, delivering that savory, umami-like richness without any dairy or processed flavor enhancers. A hit of lemon zest and fresh lemon juice keeps everything tasting alive and vibrant rather than heavy or flat. Because you're blending it yourself from scratch, you have complete control over every ingredient — which matters when you're avoiding the glutamates that sneak into so many store-bought condiments and seasoning blends. Drizzle it over pasta, swirl it into soup, or spread it on crusty bread; the consistency is easy to dial in with just a splash of water until it's exactly where you want it.
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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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