This vegan oil-free pesto recipe only takes 2 mins to make using 8 simple ingredients!
All you need to make this oil-free pesto sauce vegan is basil, baby spinach, zucchini, pine nuts, and a few simple seasoning to make it the perfect flavourful pesto which goes perfectly with pasta!
Other Pesto Recipe: Nut-Free Pesto Recipe
Recipe for Vegan Oil-Free Pesto
This vegan oil-free pesto sauce is so good you’ll be licking the blender after you’re done blending this smooth, creamy and delicious pesto.
It’s super rich in flavour, creamy, and tastes slightly nutty (if you use pine nuts which I recommend it’s so good).
This is a delicious vegan pesto sauce that uses no oil and is lower calories than most. We are using zucchini to make this even more creamy and add in extra vegetables. IT still tastes amazing and you won’t be missing oil!
Many pesto recipes require tons of oil and this one has none! This one is also a super creamy sauce perfect for pasta and no, we aren’t sacrificing taste
Related Recipe: Oil-Free Vegan Cheese Sauce
- Fresh basil
- Baby spinach
- Pine nuts
- Nutritional Yeast
- Lemon juice
This oil-free vegan pesto is also gluten-free, dairy-free, and soy-free!
To make the recipe nut-free, simply omit the pine nuts.
How To Make Oil-Free Pesto (Vegan)
Start by adding all ingredients into a blender and blend until smooth.
Keep in a tightly sealed container in the fridge for up to 5 days and use as a deliciously creamy and flavourful pasta sauce or salad dressing.
Vegan Oil-Free Pesto (2-mins)
- Knife and cutting board
- Measuring utensils
- 30 grams Fresh basil around 1/2 cup
- 1.5 cups Baby spinach
- 1 Zucchini cut into small chunks
- 1/2 cup Pine nuts
- 1/4 cup Nutritional Yeast
- 1/4 cup Lemon Juice
- 2-3 cloves Garlic peeled
- 1/2 tsp Salt
- 2-3 tbsp Water
- Start by making adding all ingredients into a blender and blend until smooth.
- Keep in a tightly sealed container in the fridge for up to 5 days and use as a deliciously creamy and flavourful pasta sauce or salad dressing.
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