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Looking for an oil-free pesto? I got you! This is the BEST vegan oil-free pesto! Fresh, aromatic, bright, nutty and packed with flavor!
My garden is flourishing and that means a lot of basil! And what does a lot of basil mean? YUP. Lots of pesto!
I am not the best gardener out there by any means (I am absolutely still learning day by day) but I feel like I have finally managed to learn how to take great care of my basil plants! Lots of water and a good pruning every week or so. Thankfully, all that pruning leaves me with an abundance of fresh and delicious basil and we’ve been loving this vegan oil-free pesto recipe.
Why Oil-Free Pesto?
I am going to be totally honest here- I was thinking of doing an oil-free pesto recipe for a while now, but I was actually afraid that it wouldn’t turn out good! I know, I know!
I am familiar enough with oil-free cooking to know you do NOT need oil for food to taste delicious but I am Italian (and not entirely oil-free) so I really do enjoy the taste of an authentic extra virgin olive oil in pesto.
With that being said, once I finally made this vegan oil-free pesto, I was BLOWN AWAY. I knew it would still taste good without oil, but I didn’t realize how much I would love it just as much as the classic versions!
The key to making this oil-free pesto is adding avocado. The avocado adds the necessary fat, a delicious flavor and it also contributes to the texture of the pesto.
So, why make an oil-free pesto? When you remove the oil and add the avocado, you are emitting an ingredient that has been stripped of its nutrients and replacing it with an ingredient that is nutrient rich! Avocados are a great source of so many vitamins and minerals like C, E, K, folate, magensium, potassium and that’s just naming a few. Removing oil and replacing it with an ingredient that is a whole food ensures you are getting the maximum nutritional benefits from your food!
Ingredients
This WFPB (whole food plant based) vegan oil-free pesto is made with 8 simple ingredients:
Fresh Basil
Walnuts
Spinach
Nutritional Yeast
Avocado
Garlic
Lemon Juice
Pink Himalayan Salt
How to Make the Best Vegan Oil-Free Pesto
Note: You will need a food processor to make this pesto.
Start by washing your basil very well. Dry the basil and then remove the stems.
Add all of the ingredients to a food processor and process until you reach your desired consistency.
I prefer my pesto a little chunky, so I don’t process for too long.
You will need to stop every so often and use a spatula to scrape the pesto off the sides of the food processor and down toward the blade.
Add more water to thin, if desired, but add it slowly and in very small amounts.
Store this pesto covered in the refrigerator.
How to Use this Pesto
The possibilities are endless! Of course you can always go with the classic and throw it over some pasta. I love adding this to a big bowl of quinoa with fresh veggies and making a pesto quinoa bowl as seen on my Instagram!
You can use it as a dip for veggies, spread it on toast, use it on sandwiches, or one of my personal favorites- add it to a vegan grilled cheese sandwich!
After you have had your fill of all the yummy pesto pasta, check out these other delicious vegan pasta sauce recipes:
Vegan Cashew Alfredo Sauce [GF, Oil-Free]
Vegan Tomato Cream Sauce [GF, Oil-Free]
Creamy Vegan Taco Pasta [Oil-Free]
Easy Vegan Creamy Walnut Pasta [Oil-Free]
FAQ
Pecans would be a great option if you don’t have any walnuts, or of course you can go with the classic, pine nuts.
Any kind of greens you have on hand- kale, arugula, swiss chard etc. I often use spring mix salad and it works great.
Possibly, depending on the type of blender, but I highly recommend a food processor.
PIN IT for later!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
The Best Vegan Oil-Free Pesto
Ingredients
- 2 cups fresh basil, loosely packed washed and dried with stems removed
- 1/3 cup raw walnuts
- 1/3 cup fresh spinach, tightly packed
- 1/4 cup nutritional yeast
- 1/2 of a medium size ripe hass avocado
- 2 tsp fresh minced garlic about 3-4 cloves
- 2 tbsp fresh lemon juice
- 1/4 tsp pink himalayan salt plus an extra 2-3 pinches, to taste
- about 2 tbsp of water, to thin start with 2 tbsp and add more if needed
Instructions
- Start by washing your basil very well. Dry the basil and then remove the stems.
- Add all of the ingredients to a food processor and process until you reach your desired consistency. I prefer my pesto a little chunky, so I don't process for too long. You will need to stop every so often and use a spatula to scrape the pesto off the sides of the food processor and down toward the blade.
- Add more water to thin, if desired, but add it slowly and in very small amounts.
- Enjoy! Store this pesto covered in the refrigerator.
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