Vegan Sun-Dried Tomato Pesto with Lemon Zest
Rich, deeply savory, and bright with citrus, this pesto is the kind of condiment that makes everything it touches taste more interesting. Oil-packed sun-dried tomatoes bring an intense, jammy sweetness that pairs beautifully with fresh basil and toasted pine nuts, while a hit of lemon zest and fresh lemon juice keeps the whole thing lively and balanced. Nutritional yeast steps in where parmesan would traditionally go, delivering that same umami depth without any dairy — and honestly, it works so well you won't miss the original. The reserved tomato oil is a clever trick for building flavor as you adjust the consistency, so nothing goes to waste. A quick toast on the pine nuts before everything hits the food processor is the small step that makes a big difference, adding nuttiness and complexity to every spoonful. This recipe makes six servings, so it's worth keeping a jar in the fridge all week — spread it on toast, toss it with pasta, or use it as a dip for roasted vegetables.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 1 cup oil-packed sun-dried tomatoes, drained (oil reserved)
- 1 cup fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3–4 tbsp olive oil (plus reserved sun-dried tomato oil as needed)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Add the toasted pine nuts, sun-dried tomatoes, basil, nutritional yeast, garlic, lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper to a food processor. Pulse 8–10 times until the mixture is coarsely broken down.
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