Chestnut Free Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this dairy-free pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, buttery depth that anchors the bold kale and fresh basil, while lemon juice and zest lift the whole thing with a citrusy brightness you won't find in a jar from the store. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich quality without any dairy — and it works beautifully. The food processor does most of the heavy lifting, so you're looking at a genuinely low-effort sauce with a seriously impressive payoff. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden additives or worry about cross-contact with tree nuts like chestnuts. Slather it on pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — this pesto is endlessly versatile and keeps well in the fridge for quick weeknight meals.
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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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