Nutmeg Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this plant-based pesto is the kind of sauce that makes everything it touches taste better. Toasted pine nuts bring a warm, buttery depth, while two full cups of fresh basil keep things vibrantly green and aromatic. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy, and a hit of lemon zest plus fresh lemon juice lifts the whole thing with a citrusy brightness you didn't know pesto was missing. Many store-bought and restaurant versions of pesto sneak in spices that aren't always listed clearly, so blending your own from scratch means you know exactly what's in the bowl. The food processor does most of the heavy lifting here — a slow drizzle of good olive oil is really all it takes to bring everything together into a glossy, spoonable sauce. Adjust the consistency with a splash of water and tweak the seasoning at the end until it's exactly right for you. Toss it with pasta, spread it on toast, or use it as a dipping sauce — this one earns a permanent spot in your weekly rotation.
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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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