Beef Free Vegan Kale Pesto with Lemon Zest
This vibrant green sauce proves that pesto doesn't need parmesan or anchovies to deliver serious depth of flavor. Toasted pine nuts bring a warm, buttery richness, while nutritional yeast steps in as the savory, umami-packed stand-in for cheese — and it works beautifully. Fresh kale and basil create a bold, slightly earthy base, and the lemon juice and zest lift the whole thing with a bright, citrusy finish that keeps every bite feeling alive. The food processor does most of the heavy lifting, so you're looking at a genuinely low-effort sauce with a payoff that tastes like you spent way more time on it. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dip — it's one of those versatile sauces that earns permanent fridge-door status. Keeping a jar on hand means a flavorful, plant-based meal is never more than a few minutes away.
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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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