Vegan Basil Pesto with Lemon Zest
Bright, herby, and impossibly fragrant, this pesto comes together in minutes and makes six generous servings that disappear just as fast. The secret weapon here is nutritional yeast, which delivers that deep, savory, almost cheesy depth you'd normally get from Parmesan — no dairy required and no compromise on flavor. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery richness that anchors the whole sauce. A hit of lemon zest and fresh lemon juice keeps everything lively and bright, cutting through the richness of the olive oil in the best possible way. You just pulse everything in a food processor, stream in the oil, and adjust the consistency with a splash of water if needed — genuinely one of the easiest sauces you'll ever make. Toss it with pasta, swirl it onto flatbread, or spoon it over roasted vegetables; this pesto is the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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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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