Dairy Free Vegan Kale Pesto with Lemon Zest
Traditional pesto leans heavily on parmesan, but this version swaps it out for nutritional yeast, which delivers that same savory, umami-rich depth without a drop of dairy. The result is a vibrant, deeply green sauce that tastes anything but stripped down. Toasting the pine nuts first is a small step that pays off big — it adds a warm, nutty richness that anchors the brightness of fresh lemon juice and lemon zest. Kale and basil work together beautifully here, giving the pesto a slightly more robust, earthy backbone than a classic all-basil version. A slow stream of good olive oil ties everything into a thick, glossy sauce that holds its shape and coats pasta, crostini, or roasted vegetables like a dream. If you've ever squinted at a store-bought pesto label hoping it's safe, making your own this way means you know exactly what's in the jar.
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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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