Oats Free Vegan Basil Pesto with Lemon Zest
This bright, herby sauce is everything a great pesto should be — deeply aromatic, rich with olive oil, and lifted by a hit of fresh lemon zest that makes the basil really sing. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, so the result is completely plant-based without sacrificing any of the flavor you'd expect. Toasting the pine nuts first is a small step that pays off big, adding a warm, buttery nuttiness that anchors the whole sauce. The food processor does the heavy lifting, and a slow drizzle of extra-virgin olive oil brings it all together into a glossy, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. Since every ingredient here is naturally grain-free and straightforward, there's zero guesswork about hidden additives or cross-contact from processed foods. Adjust the lemon juice and seasoning at the end to make it exactly yours — this is the kind of versatile, crowd-pleasing sauce you'll want to keep in the fridge 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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