Pregnancy Friendly Vegan Basil Pesto with Lemon Zest
Bright, herby, and bursting with fresh flavor, this plant-based pesto is the kind of sauce that makes everything it touches taste better. Toasted pine nuts bring a warm, nutty depth, while packed fresh basil and a hit of lemon zest keep things vibrant and alive. Nutritional yeast steps in to deliver that savory, cheesy richness without any dairy — which matters a lot when you're being thoughtful about what goes into your body during pregnancy. It's completely free from raw or undercooked ingredients that are typically flagged as concerns, so you can spoon it generously and enjoy every bite with confidence. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes of active effort. Drizzle it over pasta, swirl it into soups, or spread it on toast — 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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