Vegan Pesto (Oil-Free Option)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
80 kcal
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Course
Condiments
-
Cuisine
Vegan
Vegan Pesto (Oil-Free Option)
Description
Vegan Pesto (Oil-Free Option) is made by combining tightly packed fresh basil leaves with pine nuts or a mixture of raw seeds such as pumpkin, sunflower, hemp seeds, or walnut halves. Lemon juice, roughly chopped garlic cloves, nutritional yeast, and salt are added to a food processor and blended to a paste-like consistency, scraping down the sides as needed. The mixture is then thinned by drizzling in ice-cold water and/or extra virgin olive oil while processing to achieve the desired texture.
The nutritional yeast contributes a subtle, cheesy flavor that enhances the pesto's savoriness. If omitted, adding lemon zest or white miso can provide extra brightness or umami. The pesto is fresh, bright, and versatile for use on pasta, vegetables, or as a spread. The oil-free option offers a lighter version while maintaining flavor and texture.
This pesto can be used immediately or stored in an airtight container for up to four days. It also freezes well when portioned in ice cube trays, allowing convenient thawing for later use. Frozen pesto cubes last up to three months in the freezer.
Ingredients
- 2 ½ cups basil leaves tightly packed
- ½ cup pine nuts or a heaping ⅓ cup raw seeds (pumpkin, sunflower, or hemp seeds, or raw walnut halves
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon nutritional yeast if omitting, add a bit of lemon zest or white miso, to taste, optional
- 2 small cloves garlic roughly chopped
- ½ teaspoon salt or more to taste; reduce if using miso, sea salt
- 2 tablespoons water you may need a bit more depending on the desired consistency, ice cold, or extra virgin olive oil
Instructions
- Add basil, nuts/seeds, lemon juice, nutritional yeast, garlic and salt to the bowl of a food processor. Blend until paste-like, stopping to scrape down the sides of bowl as needed.
- With the food processor running, drizzle in the olive oil and/or water.
- Taste for saltiness and acidity, adding more salt, lemon or nutritional yeast, if desired.
Notes
- Use the pesto right away or keep it refrigerated in an airtight container for up to 4 days.
- For longer storage, freeze pesto in ice cube trays and transfer cubes to a sealed container; it can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 80kcal | 4% |
| Carbohydrates | 2.5g | 1% |
| Protein | 2.5g | 5% |
| Fat | 7.5g | 12% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 30mg | 1% |
| Potassium | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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