Rice 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, wholesome ingredients. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy — and it works beautifully. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The lemon zest and fresh lemon juice lift everything with a citrusy brightness that makes this pesto taste genuinely vibrant rather than flat. Since every ingredient here is naturally grain-free and rice-free, there's no need to scrutinize labels or worry about hidden fillers sneaking in. Thin it to a silky drizzle or keep it thick and spoonable — it's endlessly versatile over pasta, roasted vegetables, crusty bread, or stirred into soups. Once you've made a batch from scratch, the jarred stuff at the store simply won't cut it anymore.
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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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