Pecan Free Vegan Kale Pesto with Lemon Zest
Bright, herby, 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 buttery richness that carries the whole blend, while nutritional yeast steps in for the savory, cheesy depth you'd normally get from parmesan. The double hit of fresh lemon juice and lemon zest lifts the kale and basil into something genuinely vibrant — not bitter, not flat, just clean and bold. Because the recipe relies entirely on whole, plant-based ingredients, there's no need to scan labels for hidden dairy or worry about cross-contact from tree nuts you're trying to avoid. The food processor does most of the heavy lifting, and the slow drizzle of olive oil at the end gives you that glossy, thick consistency that clings beautifully to pasta, roasted vegetables, or a thick slice of crusty bread. A splash of water at the finish lets you dial in the texture exactly how you like it, whether you want something spreadable or more of a loose drizzle. Make a jar of this on the weekend and you'll find yourself reaching for it 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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