Vegetarian Vegan Basil Pesto with Lemon Zest
This bright, herbaceous sauce is everything a great pesto should be — deeply fragrant, rich with olive oil, and layered with flavor from toasted pine nuts and a generous hit of lemon zest. Nutritional yeast steps in where parmesan typically lives, delivering that savory, slightly nutty depth without any dairy, which means it works beautifully for both vegetarians and vegans alike. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warmth and nuttiness that raw nuts simply can't match. The food processor does the heavy lifting, and streaming in the olive oil slowly is the key to getting that thick, spoonable consistency that clings to pasta, bread, or roasted vegetables. A squeeze of fresh lemon juice and a little zest keep the whole thing tasting alive and vibrant rather than heavy. If it thickens up too much, a tablespoon of water loosens it right back to the perfect texture. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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