Pork Free 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 really good Italian trattoria. Toasted pine nuts give it a warm, nutty depth, while lemon zest and fresh lemon juice cut through the richness with a citrusy lift that makes the whole sauce feel alive. Nutritional yeast steps in for the traditional parmesan, delivering that savory, umami punch without any dairy — and it works beautifully. The slow stream of extra-virgin olive oil is the key to getting that thick, glossy, spoonable consistency that clings to pasta or soaks into crusty bread just right. Because every ingredient here is entirely plant-based, there's zero guesswork about what's in it — no hidden animal products, no cross-contamination concerns, just clean, simple food. Toss it with your favorite pasta, spread it on a flatbread, or dollop it over roasted vegetables for an instant upgrade to just about anything on your table.
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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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