This Vegan Oil Free Pesto is a whole food plant-based version of classic pesto. It's creamy and flavorful. Perfect for pasta, sandwiches, grain bowls, or as a dip.
Pesto is one of my favorite flavors and I love when the weather turns warm and fresh basil is abundant. Pesto season is the best!
While so many pestos are made with oil, you can make a super creamy version without oil. Less fat/calories, and also lighter in flavor.
Whatever reason you may be avoiding oil, this pesto is for you!
Jump to:
Why You'll Love This Vegan Oil Free Pesto
- Vegan friendly - this plant-based pesto uses nutritional yeast in place of cheese
- Oil-Free - Uses water for a lighter, WFPB friendly sauce
- Bright & Fresh - basil and spinach keep the flavor vibrant
- Versatile - Great for pasta, sandwiches, and bowls
Ingredient Notes & Substitutions
- Fresh Basil: fresh basil is key for pesto. Buy the basil right before you'd like to use it to avoid it going bad. If you do buy it several days ahead of time, take it out of the package and place the stems in a glass of water to stay fresh.
- Spinach: I like to add spinach to pesto to give it some bulk without spending a fortune on basil. Feel free to use entirely basil if you want
- Pine Nuts: pine nuts are typically used in pesto and are known for their nutty, sweet flavor. You could use raw cashews as a sub.
- Garlic: garlic adds a nice brightness to the pesto. Garlic powder can work as a sub.
- Nutritional Yeast: nutritional yeast is a yellow yeast that has a cheesy flavor. It's the perfect substitute for cheese in many vegan recipes, like this pesto.
- Lemon Juice: fresh juice is best! You could use lime juice as a sub
- Salt & Pepper
- Water: I use water instead of oil to keep the recipe oil free. It truly works just the same as oil!
Step-By-Step Instructions
Step 1. Add all the ingredients except the water to a food processor. Blend, adding the water, until the mixture is smooth.
Pro Tip: Add the water gradually while blending so you can control the final thickness depending on how you plan to use it.
FAQ & Expert Tips
Yes! Water is a perfect sub. The mixture just needs a liquid to help it blend. And the sauce is just as flavorful!
Store in the fridge for up to 5 days or freeze in cubes for longer storage.
Yes, kale or arugula both work well. Though they might affect the flavor.
Recipe Prayer
Thank you God for this pesto, that fuels and nourishes our bodies.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Oil Free Pesto
Equipment
Ingredients
- 2 Cups Packed Fresh Basil
- 1 Cup Baby Spinach
- ½ Cup Pine Nuts
- 2 Cloves Garlic
- 3 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- ⅓ Cup Water
Instructions
- Add all the ingredients except the water to a food processor. Blend, adding the water, until the mixture is smooth.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments