Vegan Lemon Pesto Recipe
🌱 Vegan Lemon Pesto Recipe 🍋🌿
This Vegan Lemon Pesto is bright, herby, and ready in minutes. Fresh basil gets blended with lemon, garlic, nuts, and a cheesy pinch of nutritional yeast until it’s creamy enough to coat pasta or spoon straight from the jar. No dairy. No cooking. Just a vibrant green sauce that makes everything taste like summer.
I love keeping a jar of this in the fridge for quick pasta nights. The lemon keeps it fresh instead of heavy, and a little pasta water turns it into the silkiest sauce. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Lemon Pesto 💚
- 🌱 Completely dairy-free
- 🍋 Bright lemon flavor
- 🌿 Fresh basil in every bite
- ⏱️ Ready in 10 minutes
- 🍝 Perfect for pasta, toast, bowls, and dips
- 🧊 Easy to make ahead
The Secret to Fresh, Creamy Pesto
Don’t over-blend or the basil can turn dark and bitter. Pulse until the sauce is textured, not baby-food smooth. Lemon juice and zest keep the flavor bright, while olive oil and nuts give it body. Toss it with hot pasta and a splash of pasta water so it clings instead of sitting in clumps.
Frequently Asked Questions ❓
What nuts work best? 🥜
Pine nuts are classic, but walnuts, cashews, or almonds all work. Toast them lightly for extra flavor.
How do I store it? 🧊
Keep in a jar in the refrigerator for up to 5 days. Pour a thin layer of olive oil on top to help it stay green.
Can I freeze pesto? ❄️
Yes. Freeze in ice cube trays, then store the cubes in a bag for up to 3 months.
🌱 Vegan Lemon Pesto
Ingredients 🛒
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, walnuts, or cashews
- 2 cloves garlic
- ⅓ cup olive oil, plus more as needed
- 3 tablespoons nutritional yeast or vegan parmesan
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For Pasta (optional)
- 12 oz spaghetti or pasta of choice
- ¼–½ cup reserved pasta water
- Extra basil, for serving
Instructions 👩🍳
- Add the basil, nuts, garlic, nutritional yeast, lemon juice, lemon zest, salt, and pepper to a food processor or blender.
- Pulse a few times, then stream in the olive oil while blending until the pesto is creamy but still a little textured.
- Taste and add more lemon, salt, or oil if needed.
- To serve with pasta, cook the noodles until al dente. Reserve some pasta water, drain, and toss the hot pasta with the pesto and a splash of pasta water until coated.
- Finish with extra basil and serve immediately.
Nutrition
| Nutrient | Per serving (pesto only, 1/6) |
|---|---|
| Calories | 145 |
| Protein | 3g |
| Net carbohydrates | 2g |
| Total carbohydrates | 3g |
| Fiber | 1g |
| Total fat | 14g |
| Sodium | 200mg |
Estimates for the pesto only, not including pasta. Exact numbers may vary by nut type and oil amount.
Notes & Tips 💡
- If the pesto is too thick, add a little more olive oil or a spoonful of pasta water.
- A handful of spinach can stretch the basil without changing the flavor much.
- This is also great on toast, roasted vegetables, grain bowls, and sandwiches.
- Use a glass jar for storage so the color stays bright.
This Vegan Lemon Pesto is fresh, zesty, and endlessly useful. Blend it once and dinner practically makes itself. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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