Nitrate & Nitrite Free Vegan Basil Pesto with Lemon Zest
This bright, herby sauce is everything a great pesto should be — fragrant, rich, and packed with fresh flavor from two full cups of basil and a hit of lemon zest that makes the whole thing sing. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, so the result is completely plant-based and naturally free from the cured meats and processed additives that often sneak into store-bought versions. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery nuttiness that anchors the sauce beautifully. Extra-virgin olive oil is streamed in slowly to create a thick, glossy texture that clings to pasta, roasted vegetables, or crusty bread without feeling heavy. A squeeze of fresh lemon juice at the end keeps everything tasting clean and vibrant rather than flat. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in the jar — you made it yourself, and it shows.
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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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