Vegan Lemon Pesto
Bright, fresh, creamy vegan pesto with vibrant lemon flavor, herbs, garlic, nuts, and olive oil. Perfect for pasta, sandwiches, roasted vegetables, grain bowls, and marinades.
Yield
About 1 1/4 cups
Ingredients
Main Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley
- 2–3 garlic cloves
- 1/2 cup nuts or seeds
- Pine nuts, cashews, walnuts, almonds, sunflower seeds, or pistachios
- 1/3 cup nutritional yeast
- 1 lemon
- Zest
- 2–3 tbsp fresh lemon juice
Liquid Ingredients
- 1/2 cup extra virgin olive oil
- 2–4 tbsp water as needed
Seasonings
- 1/2–1 tsp salt
- 1/2 tsp black pepper
Optional Add-Ins
- 1 avocado for creaminess
- 1–2 tbsp capers
- Handful spinach for milder flavor
- Red chili flakes
- Fresh mint
Equipment
- Food processor or blender
- Citrus zester
- Spatula
Instructions
Step 1: Toast the Nuts (Optional but Recommended)
- Heat a dry skillet over medium heat.
- Add nuts or seeds.
- Toast 3–5 minutes until fragrant.
- Stir frequently to avoid burning.
- Cool slightly.
This adds deeper flavor.
Step 2: Prepare the Lemon
- Zest the lemon first.
- Then juice it.
Avoid the bitter white pith.
Step 3: Blend the Base
Add to food processor:
- Basil
- Parsley
- Garlic
- Nuts
- Nutritional yeast
- Lemon zest
Pulse several times until finely chopped.
Step 4: Add Liquids
- Slowly drizzle in olive oil while blending.
- Add lemon juice.
- Blend until mostly smooth.
For thinner pesto:
- Add water 1 tbsp at a time.
Step 5: Season
Add:
- Salt
- Pepper
Taste and adjust:
- More lemon for brightness
- More garlic for sharpness
- More nutritional yeast for cheesiness
Texture Guide
Chunky Rustic Style
Pulse briefly.
Smooth Creamy Style
Blend longer and add extra olive oil or water.
Serving Suggestions
Use with:
- Pasta
- Linguine
- Roasted potatoes
- Sandwiches
- Pizza
- Grain bowls
- Tofu marinades
- Roasted vegetables
Excellent with:
- Mushrooms
- Chickpeas
- White beans
- Asparagus
- Zucchini
Creamy Vegan Lemon Pesto Pasta
Additional Ingredients
- 12 oz pasta
- 1/3 cup reserved pasta water
Method
- Cook pasta.
- Toss with pesto.
- Add pasta water gradually until glossy.
Flavor Variations
Spinach Lemon Pesto
Replace half basil with spinach.
Arugula Lemon Pesto
Use arugula for peppery flavor.
Mint Lemon Pesto
Add fresh mint for freshness.
Creamy Cashew Version
Blend with:
- 1/4 cup soaked cashews
Storage
Refrigerator
- 5–7 days in airtight jar
Pour thin layer of olive oil on top to reduce browning.
Freezer
- Up to 3 months
Freeze in ice cube trays for portions.
Approximate Nutrition (Per 2 Tbsp)
- Calories: 110–140
- Protein: 2–4 g
- Healthy fats: 10–12 g
