Lemony Basil Pesto

This dairy free version of pesto, bursting with vibrant and complex flavors, uses nutritional yeast instead of parmesan cheese to lend richness and depth.



  • 3 TBSP pine nuts
  • 2-3 large cloves garlic, peeled
  • Juice of 1 fresh lemon (or use 2 TBSP fresh lemon juice)
  • ¼ cup nutritional yeast flakes
  • Sea salt to taste
  • 2 cups packed fresh basil leaves
  • 2 TBSP olive oil
  • Water


  1. Add pine nuts, garlic, lemon juice, nutritional yeast, and a pinch of sea salt to bowl of food processor or blender and blend on high.
  2. Add basil leaves and olive oil and process again, pulsing until a loose paste forms. Scrape down the sides of food processer to combine all ingredients.
  3. Add additional water if needed, 1 tsp at a time, to achieve desired consistency.
  4. Store pesto in airtight container in refrigerator for up to a week, or freeze for later use. Can be made in large batches and frozen in smaller portions in a standard ice cube tray. Once pesto cubes are fully frozen, remove from tray and store in a gallon sized resealable bag.
Plant-Based Gluten-Free Basics

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