Meyer Lemon Pesto

Real talk: We wanna marinate in this Meyer lemon pesto. The Meyer lemon juice & zest make this pesto bright and sunny; it really peps up any dish you add it to, from pasta to pizza and more.

Ready to jump into this traditional pesto variation? Yes, let’s add some citrus to our lives!

On Making Meyer Lemon Pesto

Time to whip up this homemade vegan Meyer lemon pesto sauce! At home, you can use a blender, food processor, or a bullet blender to make pesto very quickly. Of all the kitchen appliances we have tried, we favor our food processor to make vegan pesto.

Here’s the thing, many high powered blenders have a minimum capacity in order to reach a smooth, blending consistency. In our Vitamix, we need to make about 2 cups of pesto (double this recipe) for the blender to work well– and if we don’t have that much basil lying around…. it doesn’t work and we end up switching to the fp…. and washing more dishes.

You can make this recipe without a food processor– simply use a bullet blender or double the recipe for a full-size blender. Or go authentic ‘Mama Domino’ and use a mortar & pestle while you give out chef’s kisses to everyone in the room.

The ingredients you need to make meyer lemon pesto are usual suspects in most kitchens:

• Fresh basil
• Olive oil
• 2-3 Meyer lemons
• A couple cloves of garlic
• Nutritional yeast
• Nuts
• Salt & pepper

On Cooking & Eating

How to use Meyer lemon pesto? We use pesto in a lot of different ways around our kitchen… some traditional and some full-on, out there unconventional. Fresh pesto has huge flavor, we usually use this for run-of-the-mill meals that need a little pizzaz!

Here are some ideas on how to use leftover pesto:

• Pizza sauce
• Pasta sauce–vegan pesto pasta, or even in a lasagna
• As a dressing for a grain bowl– rice & veggies topped with pesto
• On toast. Yes, we do this.
• Use it to flavor hummus or other dips
• Add it to a tofu or chickpea scramble in the morning
• As a spread in quesadillas or sandwiches
• Use as a dressing for cold pasta salads- vegan pesto pasta salads are delicious in the summertime

What if you don’t have Meyer lemons? Meyer lemons have a more delicate/ less sharp flavor and bite than regular lemons. Many grocery stores sell them in the winter months when citrus is in season. If you can’t find Meyer lemons, you can still follow this recipe for a lemon pesto!

Also, it’s really up to you on whether on not to toast the nuts/seeds you use. The pesto will definitely have a more pronounced, nutty flavor if you toast them.

If you want to take a swing at toasted nuts in your pesto, toast in a skillet over medium heat for 7-9 minutes stirring frequently until nuts are golden and fragrant. Alternatively, place on a cookie sheet in a 350* oven for 9-11 minutes, removing every 3 minutes to stir.

Be careful! It’s incredibly easy to burn nuts when you intended to toast them!

Is Meyer Lemon Pesto Vegan?

Pesto is a fresh basil and olive oil sauce, right? What makes pesto not vegan? Parmesan cheese is traditionally and commonly used in pesto today, which is why most pesto recipes are not vegan.

In this vegan Meyer lemon pesto recipe, we will replace the parmesan cheese with a combination of nutritional yeast and miso to achieve the same cheesy, nutty, acidic quality that parmesan cheese lends to traditional pesto.

Troubleshooting Meyer Lemon Pesto

This sauce seems easy enough- what could possibly go wrong? Most sauces made in a blender or food processor are forgiving as you can blend the ingredients, taste test, and adjust as needed. This recipe allows you to do exactly that! I’ll often taste and add a pinch of salt and another dash of lemon juice.

Why is my pesto bitter? This can happen for several reasons, the culprit is usually basil! (Surprise!) Some varieties of basil leaves are more bitter than others and off-season basil can have more bitter notes. If your pesto has a very bitter taste try adding more meyer lemon juice (acid), nutritional yeast (flavor), or nuts (fat + flavor). If this doesn’t curb the bitterness, try adding a few springs of another herb like parsley or cilantro to help counteract the bitterness.

Why is my pesto turning brown? Pesto will oxidize and turn from a bright, cheery green color to dark, muddy green- just like guacamole does. This is completely normal and the pesto is still ok to eat and will taste delicious! If you are making the pesto in advance of using it- you can pour a thin layer of oil on top of the pesto when you store it, this prevents air from reaching the pesto and turning it brown.

Is there a substitute for nutritional yeast? Substitute miso for nutritional yeast! Miso gives a satisfying, umami flavor but it doesn’t provide the same level of ‘cheesiness’ that nutritional yeast does.

MEYER LEMON PESTO FAQS

1. How to make vegan pesto without oil? You can use 1/2 an avocado and 2-6 tablespoons of water in place of oil.
2. Can I make this pesto without nutritional yeast? Yes, you may need to add more salt if you omit the nutritional yeast.
3. How long does pesto last? This keeps in the fridge for up to a week. Pesto freezes well- up to 3 months!
4. Do you eat pesto cold? Yes! One of the best qualities of pesto is aroma! If you heat the pesto, the basil flavor will remain but the aroma will fade.
5. I don’t have olive oil- Can I use a different oil? Avocado oil would work.
6. Is pesto vegetarian? Yes, most pesto recipes are vegetarian.
7. Can you freeze vegan pesto? Pesto freezes well for up to 3 months in an airtight container.
8. Can you make pesto without a food processor? You can use a mortar and pestle or make this in a blender. To properly blend all ingredients you may need to double the recipe.
9. Can you make pesto without garlic? Yes, you can omit the garlic. You can also substitute garlic powder if you are out of fresh garlic.
10. Can you make pesto with dried basil? No, we do not recommend this. The texture, flavor, aroma, and consistency of pesto are all based on using fresh, leafy basil.
11. What makes pesto not vegan? Parmesan cheese is commonly added to pesto sauces.

Print