Low Sugar Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with real-food flavor, this dairy-free pesto leans on nutritional yeast for a savory, cheesy depth that makes it genuinely hard to believe there's no parmesan in the bowl. Kale brings a slightly earthy backbone while fresh basil keeps things aromatic and classic — together they create a sauce that feels bold without being heavy. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that ties the whole thing together. The lemon juice and zest are where this pesto really sings, cutting through the olive oil with a brightness that lifts every ingredient around it. Because every component here is whole and unprocessed, there's nothing sneaking in unwanted sweetness — no store-bought shortcuts, no hidden additives, just clean ingredients doing exactly what they're supposed to do. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it holds its shape beautifully and keeps well in a jar for easy weeknight use.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 3 cups packed curly or lacinato kale leaves, stems removed and roughly torn
- 1 cup packed fresh basil leaves
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1–2 tbsp water, as needed to loosen (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Add the kale, basil, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper to a food processor. Pulse 8–10 times until the greens are finely chopped and the mixture looks uniformly crumbly.
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