Pecan Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this vegan basil pesto comes together in a food processor with just a handful of clean, simple ingredients. Toasted pine nuts bring a buttery richness that forms the backbone of the sauce, while nutritional yeast steps in for the savory, cheesy depth you'd normally get from parmesan. The lemon zest and fresh lemon juice are what really make this one sing — they lift the whole thing and keep it tasting vibrant rather than heavy. Many store-bought pestos sneak in tree nuts beyond what the label makes obvious, so blending your own means you know exactly what's going in the jar. The slow drizzle of extra-virgin olive oil while the processor runs is the key step that gives you that thick, glossy, spoonable consistency. A splash of water at the end lets you dial in the texture to your liking, whether you want it scoopable or silky enough to toss straight through pasta. Toss it with noodles, spread it on toast, or swirl it into a grain bowl — this pesto 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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