Sesame 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 buttery richness that replaces the parmesan you'd find in a classic version, while nutritional yeast adds that savory, umami depth without any animal products. The double hit of fresh lemon juice and zest keeps the whole thing lively and vibrant — a detail that really sets it apart from store-bought alternatives, which can taste flat or overly oily. Many jarred pestos and even some restaurant versions sneak in tahini or sesame-based ingredients for texture, so making it from scratch here means you stay completely in control of what goes into the bowl. Kale holds up beautifully in a food processor, giving the sauce a slightly heartier body than a pure basil pesto while still blending into a smooth, spreadable consistency. Drizzle it over pasta, swipe it onto flatbread, or spoon it straight onto roasted vegetables — it's endlessly versatile and comes together in just one pan and a food processor.
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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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