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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 🌿🍋
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