Pistachio 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. Toasting the pine nuts before blending is a small step that makes a big difference — it draws out their natural richness and adds a subtle warmth that rounds out the whole sauce. Nutritional yeast steps in beautifully for parmesan, delivering that savory, umami depth without any dairy, while lemon zest and fresh lemon juice keep everything tasting vibrant and alive. Many store-bought pestos rely on mixed nut blends that can be a minefield for anyone avoiding specific tree nuts, so making your own means you know exactly what's in the jar. The olive oil gets streamed in slowly for a sauce that's silky, thick, and perfectly spoonable — the kind that clings to pasta rather than sliding right off. A splash of water at the end lets you dial in the consistency to your liking, whether you want something bold and spreadable or a little more saucy. Toss it with noodles, swirl it into soup, or spread it on crusty bread — 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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