Turkey Free Vegan Basil Pesto with Lemon Zest
This bright, herby pesto comes together in minutes and delivers the kind of bold, fresh flavor that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, buttery depth, while packed fresh basil keeps things vibrantly green and aromatic. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required — and the lemon zest and juice lift the whole sauce with a citrusy brightness that feels almost addictive. The slow stream of extra-virgin olive oil in the food processor is what gives it that luscious, spoonable texture that clings perfectly to pasta, roasted vegetables, or crusty bread. Since every ingredient here is straightforward and plant-based, there's no guesswork about what's actually in your sauce — just clean, real food you blended yourself. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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