Mushroom Free Vegan Kale Pesto with Lemon Zest
Bright, bold, and packed with green flavor, this dairy-free pesto swaps out the usual parmesan for nutritional yeast, delivering that savory, umami-rich depth without any animal products. Toasted pine nuts add a warm, buttery richness that makes the whole sauce feel indulgent despite being completely plant-based. The combination of fresh kale and basil gives it a more complex, slightly earthy backbone compared to a classic basil-only version, while lemon juice and zest keep everything tasting alive and vibrant. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden fillers or fungi-derived additives — what you see is exactly what goes in. It comes together in a food processor in just a few minutes, making it one of the easiest homemade sauces you'll ever pull off. Toss it with pasta, spread it on toast, or use it as a dip — the thick, spoonable texture holds up beautifully in just about any application.
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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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