Vegan Lemon Basil Pesto

5 from 7 votes

Indulge in the taste of our best creamy, dairy-free pesto. This exceptional vegan recipe offers a tantalizing blend of fresh lemon and basil, bringing a twist to the traditional pesto. Perfect for those on a dairy-free or vegan diet, it's the ultimate choice for a healthier yet flavorful sauce. Make your meals exciting and nutrient-rich with our Lemon Basil Pesto Recipe

Prep Time5

Total Time5

Course: Basics & Preparations, Sauces & Dressings

Cuisine: Comfort Food, Italian-Inspired

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: basil pesto, basil pesto sauce, pesto, sauce, vegan pesto

Season: Year Round

Diet: Gluten-Free, Grain-Free, Low-Carb, Raw, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Blended, Meal-Prep, No bake, Raw

Ingredient Group: Fruit, Dried Fruit & Nuts, Vegetable Recipes

Servings: Servings

Calories: 255kcal

Author: Gustavo De Obaldia

Cost: $7

Equipment

Blender (affiliate link)
Food Processor (affiliate link)
Spatula (affiliate link)

Ingredients

2 cups basil fresh leaves
5 tablespoons olive oil extra virgin
3 tablespoons pine nuts or walnuts
3 cloves garlic cooked, skin on, see how-to below
1 tablespoons lemon juiced
6 tablespoons nutritional yeast cheesy kind
½ teaspoon sea salt

Cups - Metric

Instructions

Let's start with the garlic - toss those cloves into a pan on medium-high heat, lid on, and let them get a little toasty for about 3-5 minutes until you see the skin starting to char.
Once they're nicely roasted, give them a moment to cool down before you peel them. Patience is key here!
Next up, it's blending time. Gather all your ingredients and pop them into a food processor, or feel free to whip out your trusty immersion blender.
Now, it's all about finding your perfect pesto consistency. If you're looking for a smoother ride, add a splash of water; if you're a fan of a thicker journey, a sprinkle of nutritional yeast will do the trick.

Video

Notes

I recommend saving one of the garlic cloves, so you can taste and adjust, in case you don’t want it to be too garlicky.

The reason I cook the garlic clove beforehand is to avoid the strong garlic flavor. If you prefer to avoid cooking the garlic cloves, you can skip it, but make sure you take off the center greenish stem from them.

Nutrition