Shellfish Free Vegan Basil Pesto with Lemon Zest
This bright, herbaceous pesto is everything a great sauce should be — fresh, bold, and ready in minutes. Toasted pine nuts bring a warm, nutty depth that anchors the whole thing, while a hit of lemon zest and fresh lemon juice lifts the basil into something genuinely vibrant. Nutritional yeast steps in where parmesan typically would, delivering that savory, umami-rich backbone without any dairy. The slow stream of extra-virgin olive oil pulls it all together into a thick, glossy sauce that clings beautifully to pasta, roasted vegetables, or crusty bread. Because every ingredient here is whole and plant-based, there's zero guesswork about what's actually in your food — no hidden additives, no cross-contact concerns, just clean and simple cooking. Adjust the consistency with a splash of water and tweak the seasoning at the end to make it exactly yours.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!