Paleo Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this basil pesto comes together in minutes and tastes like something you'd find at a farm-to-table restaurant. Toasting the pine nuts first is a small step that pays off big — it deepens their natural richness and gives the sauce a subtle, nutty warmth that raw nuts just can't match. The lemon zest and fresh lemon juice lift everything, cutting through the olive oil and making the basil pop in a way that feels genuinely vibrant rather than heavy. Nutritional yeast steps in where parmesan typically would, adding that savory, umami depth while keeping the whole thing completely dairy-free — and since it's also a whole-food ingredient, it fits naturally within a grain-free, whole-foods approach to eating. Extra-virgin olive oil is the backbone here, so you're getting healthy fats without any refined or processed oils sneaking in. Toss it with zucchini noodles, spoon it over grilled chicken, or use it as a dipping sauce — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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