Xanthan Gum Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this vegan basil pesto comes together in a food processor with just a handful of whole, recognizable ingredients. Toasted pine nuts bring a warm, nutty depth that pairs beautifully with two full cups of fresh basil, while nutritional yeast steps in for the parmesan — delivering that savory, umami richness without any dairy. The lemon zest and fresh lemon juice are what really make this one sing, lifting the whole sauce with a citrusy brightness that keeps it from feeling heavy. Because every ingredient here is naturally whole and unprocessed, there are no stabilizers or thickeners hiding anywhere in the mix — which is exactly what you want when you're avoiding additives like xanthan gum. Store-bought pestos and even some restaurant versions can sneak in unexpected binders or fillers, so making your own is genuinely the safest and most satisfying route. Stream in the olive oil slowly and you'll land on a thick, glossy, spoonable sauce that clings perfectly to pasta, flatbreads, or roasted vegetables.
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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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