This Vegan Lemon Pesto is fresh, zesty, and luxuriously creamy—without any dairy. It comes together in minutes and is perfect for pasta, sandwiches, roasted veggies, grain bowls, or as a dip. Light yet rich, with a sunny lemon kick that keeps it vibrant and addictive.
🌱 Recipe Introduction
A plant-based twist on classic pesto, this version uses nuts or seeds for creaminess, fresh basil, and lemon for brightness. No cheese, no fuss—just blend and enjoy.
🧾 Ingredients (Makes ~1½ cups)
2 packed cups fresh basil leaves
½ cup raw cashews (soaked 20 minutes for extra creaminess)
or pine nuts/sunflower seeds
2 cloves garlic
Zest of 1 lemon
2–3 tbsp fresh lemon juice (to taste)
½ cup olive oil
2–4 tbsp nutritional yeast (for “cheesy” flavor)
½ tsp salt, or to taste
2–4 tbsp water (to adjust consistency)
Optional: pinch of black pepper or red pepper flakes
👩🍳 Instructions
Blend the base
Add basil, nuts/seeds, garlic, lemon zest, lemon juice, nutritional yeast, salt, and olive oil to a food processor or blender.
Blend until creamy
Blend, scraping down the sides as needed. Add water a little at a time until smooth and spoonable.
Taste & adjust
Adjust salt, lemon juice, or nutritional yeast to your liking.
Serve or store
Use immediately or transfer to a jar. Drizzle a thin layer of olive oil on top to keep it bright.
✅ Tips & Variations
Extra creamy: use soaked cashews or add 1–2 tbsp plant-based yogurt
Nut-free: swap cashews for sunflower seeds
Herb swap: try half basil, half spinach or arugula
Storage: keeps 4–5 days refrigerated; freezes well
Bright, fresh, and endlessly versatile—this Vegan Lemon Pesto will become a staple 🌿🍋