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 IntroductionA 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 leaves½ cup raw cashews (soaked 20 minutes for extra creaminess)or pine nuts/sunflower seeds2 cloves garlicZest of 1 lemon2–3 tbsp fresh lemon juice (to taste)½ cup olive oil2–4 tbsp nutritional yeast (for “cheesy” flavor)½ tsp salt, or to taste2–4 tbsp water (to adjust consistency)Optional: pinch of black pepper or red pepper flakes👩🍳 InstructionsBlend the baseAdd basil, nuts/seeds, garlic, lemon zest, lemon juice, nutritional yeast, salt, and olive oil to a food processor or blender.Blend until creamyBlend, scraping down the sides as needed. Add water a little at a time until smooth and spoonable.Taste & adjustAdjust salt, lemon juice, or nutritional yeast to your liking.Serve or storeUse immediately or transfer to a jar. Drizzle a thin layer of olive oil on top to keep it bright.✅ Tips & VariationsExtra creamy: use soaked cashews or add 1–2 tbsp plant-based yogurtNut-free: swap cashews for sunflower seedsHerb swap: try half basil, half spinach or arugulaStorage: keeps 4–5 days refrigerated; freezes wellBright, fresh, and endlessly versatile—this Vegan Lemon Pesto will become a staple 🌿🍋
Vegan Lemon Pesto — Creamy, Bright & Ready in Minutes!
