Citric Acid Free Vegan Kale Pesto with Lemon Zest
This vibrant green pesto layers earthy kale with fragrant basil, toasted pine nuts, and a bright hit of lemon for a sauce that feels both rustic and restaurant-worthy. The nutritional yeast brings a savory, cheesy depth that makes it genuinely satisfying without any dairy involved. For anyone navigating a sensitivity to citric acid, store-bought pestos and many jarred sauces can be a minefield — added preservatives and acidulants show up in the ingredient list more often than you'd expect. Here, the only acidic element comes from fresh lemon juice and zest, which are naturally free of the processed additive and easy to verify. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The food processor does most of the work, and the slow drizzle of olive oil pulls everything into a thick, glossy paste that clings beautifully to pasta, roasted vegetables, or crusty bread. Make a batch, stash it in a jar, and you've got a versatile condiment ready to go all week long.
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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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