Vegan Lemon Basil Pesto Recipe

Making this lemon basil pesto totally elevates any dish with its vibrant and fresh flavors. I love how the nutritional yeast and walnuts add a delightful, cheesy depth, perfectly balanced by the lemon’s zing.

I adore making dishes that are fresh and bursting with flavor, and my Vegan Lemon Basil Pesto is a dish that I think you will devour and relish. The bright zest and juice of lemon add such a tangy twist to the aromatic basil, that when combined with nutritional yeast—our go-to for a not-so-cheesy flavor—this pesto delivers a punch that is both refreshing and satisfying.

Vegan Lemon Basil Pesto Recipe Ingredients

• Basil: Rich in antioxidants and provides a fragrant herbal flavor.
• Walnuts: High in omega-3 fatty acids, adding a nutty taste.
• Nutritional Yeast: Offers a cheesy flavor and a source of B vitamins.
• Garlic: Supports immunity and adds pungent, savory notes.
• Lemon: Delivers a bright, zesty tang with vitamin C.
• Olive Oil: Provides healthy fats, ensuring smooth texture.

Vegan Lemon Basil Pesto Recipe Ingredient Quantities

• 2 cups fresh basil leaves, packed
• 1/2 cup walnuts or pine nuts
• 3 tablespoons nutritional yeast
• 2-3 cloves garlic
• Zest and juice of 1 lemon
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

How to Make this Vegan Lemon Basil Pesto Recipe

1. Start with the fresh basil leaves. Wash and dry them thoroughly to eliminate any dirt or debris.

2. Put the basil leaves, walnuts or pine nuts, nutritional yeast, and garlic cloves in a food processor.

3. Chop the ingredients coarsely by pulsing the mixture several times.

4. In the food processor, add the lemon zest and juice, sea salt, and black pepper.

5. While the processor is running, drizzle in the extra-virgin olive oil, and mix until the blend is smooth and creamy.

6. Cease operation of the processor, and using a spatula, scrape down the sides to make sure all ingredients are well mixed and together.

7. Sample the pesto and increase the seasoning with any combination of salt, pepper, or lemon juice that you prefer.

8. Blend very briefly again until the pesto reaches the consistency you want.

9. If you are not using the pesto right away, then put it in a container and cover it. Store it in the refrigerator.

10. Enjoy the fresh and vivid flavors of the lemon basil pesto served as a substantial sauce for pasta, or as a spread on sandwiches, or even as a dip.

Vegan Lemon Basil Pesto Recipe Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Cutting board
4. Knife
5. Colander or salad spinner
6. Paper towels or clean kitchen towel
7. Food processor
8. Spatula
9. Zester or grater
10. Juicer
11. Airtight storage container

FAQ

• Can I use other nuts instead of walnuts or pine nuts?Certainly! You may use almonds or cashews in place of the aforementioned nuts for a different flavor profile.
• How long will this pesto keep in the fridge?Keep in a sealed, air-tight container for as long as you choose to maintain its freshness. Your mixture should remain viable for a week or more when properly sealed.
• Can I freeze this pesto?Indeed, it can be stored in ice cube trays for up to 3 months without a loss of quality.
• Is there a substitute for nutritional yeast?If you want to, you can leave the nutritional yeast out entirely and use a splash of lemon juice for brightness instead.
• Can I make this pesto oil-free?Substituting olive oil for water or vegetable broth will yield a different flavor and mouthfeel. You can use any of these liquids, but you will notice the difference.
• How can I make the pesto spicier?Include a dash of red pepper flakes to spice things up a bit.

Vegan Lemon Basil Pesto Recipe Substitutions and Variations

1/2 cup walnuts or pine nuts can be switched to almonds or sunflower seeds for a nut-free option.
You can use 2 tablespoons of white miso paste instead of 3 tablespoons of nutritional yeast for a deliciously savory flavor.
If a dish calls for 2 to 3 cloves of garlic, you can use 1/2 teaspoon garlic powder instead.
Lime can be substituted for lemon, using the zest and juice, to create another citrus flavor in the dish.
1/2 cup extra-virgin olive oil can be replaced with avocado oil for a neutral flavor.

Pro Tips

1. Toast the Nuts Before adding walnuts or pine nuts to the food processor, lightly toast them in a dry skillet over medium heat for a few minutes until they are golden and fragrant. This brings out their natural oils and enhances the flavor of the pesto.

2. Ice Bath for Basil After washing the basil leaves, briefly dunk them in an ice water bath before drying. This helps preserve their vibrant green color, preventing the pesto from browning quickly.

3. Adjust Garlic Intensity The intensity of garlic can vary greatly based on personal preference. Start with 2 cloves, blend, and taste. If you prefer a more pungent garlic flavor, add the third clove and blend again.

4. Olive Oil Quality Matters Use high-quality, extra-virgin olive oil for the best flavor. The oil is a significant element in the pesto, so a good quality oil will make a noticeable difference.

5. Consistency Control For a thicker pesto, reduce the amount of olive oil or add it more slowly. Alternatively, for a thinner sauce perfect for drizzling, add more lemon juice or a splash of warm water to bring it to your desired consistency.