Nightshade Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and deeply savory, this basil pesto comes together in a food processor with just a handful of clean, plant-based ingredients. Toasted pine nuts give it a rich, nutty depth, while nutritional yeast steps in for the cheesy umami hit you'd normally get from parmesan — no dairy required. The real secret weapon here is the lemon zest and fresh lemon juice, which lift the whole sauce and keep it tasting vibrant rather than heavy. For anyone navigating nightshade sensitivities, pesto is one of those rare condiments that's naturally in the clear — no tomatoes, no peppers, no paprika hiding in the mix. Every ingredient in this version is straightforward and easy to verify, so you can spoon it generously without second-guessing the label on a store-bought jar. It's the kind of sauce that works on pasta, roasted vegetables, grain bowls, or spread thick onto crusty bread. Once you've made it fresh, it's genuinely hard to go back.
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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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