Pescatarian Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this basil pesto comes together in a food processor with just a handful of pantry-friendly ingredients. Toasted pine nuts bring a warm, nutty depth that makes the sauce feel rich and satisfying without any dairy in sight — nutritional yeast steps in to deliver that savory, almost cheesy quality you'd expect from a classic pesto. A hit of lemon zest and fresh lemon juice lifts the whole thing, keeping it vibrant rather than heavy. Since every ingredient here is entirely plant-based, it fits comfortably into a pescatarian lifestyle with zero compromises on taste. Toss it with pasta, spoon it over grilled fish, spread it on crusty bread — honestly, it works on just about everything. The technique is straightforward: toast, pulse, stream in the olive oil, and you're done. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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