Wheat Free Vegan Basil Pesto with Lemon Zest
This vibrant, herb-forward pesto is everything a great sauce should be — bright, garlicky, and deeply savory with a citrusy lift that makes it feel a little more alive than the jarred stuff. Toasting the pine nuts first is a small step that pays off big, adding a warm, buttery depth that anchors all that fresh basil. Nutritional yeast steps in for the traditional parmesan, delivering that umami richness without any dairy, so the whole thing is completely plant-based without sacrificing flavor. Because every ingredient here is naturally free of wheat and gluten-containing grains, there's no need to scrutinize labels or worry about hidden flour-based thickeners sneaking in. The lemon zest and fresh juice keep it from feeling heavy, brightening each spoonful in a way that works beautifully tossed through pasta, spread on flatbread, or dolloped over roasted vegetables. A splash of water at the end lets you dial in the exact consistency you want, whether that's a thick, rustic spread or something silkier that coats every strand of noodle. Make a batch, keep 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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