From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Easy Vegan Oil-Free Pesto | The Perfect Recipe
Calling all pesto lovers! This vibrant vegan oil-free pesto is bursting with flavour and CREAMY without the calories! It’s perfect for tossing with pasta, spreading on pizzas, or using as a healthy veggie crudités dip.
Prep Time: 10 Mins | Total Time: 10 Mins
Servings: Adjustable
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If you’re looking for an oil-free pesto that doesn’t skimp on richness, you’ve landed just the right spot. This super simple and easy vegan recipe is fresh and oil-free—and takes just a few minutes to prepare. Plus, it’s so healthy and so wholesome, the whole family will love it!
So, why not spare a few minutes today and try this delicious vegan oil-free pesto? Here’s a quick and easy recipe for mouthwatering pesto!
Table of Contents
Why This Recipe Works
This recipe is one of my favourites for so many different reasons…
It’s Packed with Flavour
The vibrant basil takes centre stage in our recipe—and its peppery notes are accentuated with lemon. Toasted nuts add this earthy depth, while the cucumber brings coolness as well as subtle vegetal sweetness. Finally, nutritional yeast lends a cheesy savoriness. This perfectly complements the other ingredients.
Macro-Marvel
This recipe is a masterclass in balancing macronutrients. It’s relatively low in fat, thanks to the absence of oil and the use of lean protein from the nuts. At the same time, it offers a good amount of carbs for energy and protein to keep you feeling full. The fibre content further helps with promoting satiety.
Great Micronutrients
This recipe also provides you with so many micronutrients. Basil is loaded with vitamin K, essential for bone health, as well as vitamin A, crucial for vision and immunity. Garlic has immune-boosting properties, while nuts provide healthy fats. Finally, lemons are a great source of vitamin C (another immune system supporter).
Low in Calories
By skipping oil, we’ve dramatically slashed the calorie count—all without sacrificing flavour. This makes the pesto perfect if you’re hoping to shed a few pounds. Or perhaps, simply seeking a lighter meal option.
Recipe Ingredient Notes
That’s quite some goodness—all in one recipe! Let’s proceed and talk about the ingredients you’ll need to make vegan oil-free pesto.
Fresh basil. The star of the show! Basil’s peppery notes and fresh aroma are super important for that classic pesto flavour. So, be sure to look for bunches with bright green leaves. You want to store basil in a vase with fresh water, stem-side down, to extend its life.
Garlic cloves. A pungent aromatic that adds depth to the pesto. I recommend using fresh garlic for the best flavour; jarred garlic won’t deliver the same intensity.
Cucumber, keep the skin on. This may come as an unexpected addition—but it really adds coolness to the dish. The skin adds nutrients and fibre, so keep it on!
Toasted pine nuts or toasted walnuts. These add richness and earthiness. I especially love the contrast in textures they bring to the pesto. Toasting will intensify their nutty flavour, which is a bonus! When choosing, remember: pine nuts are traditional, but walnuts are a more affordable and equally delicious option. (If nuts are a concern, you can use sunflower seeds for a similar texture).
Nutritional yeast. This one’s a magical vegan ingredient that adds a cheesy, savoury richness (the one you’d typically compare to parmesan cheese). It’s also a great source of B vitamins (including B12) and it’s a complete protein source, containing all nine essential amino acids.
Lemons, freshly squeezed. Fresh lemon juice brightens the pesto—and balances all the other flavours. (You can also add the zest for an extra pop of citrus). Pre-bottled lemon juice often has a harsh flavour, so squeeze your own for the best results.
Himalayan pink salt and Black pepper. Seasoning is key! These essentials enhance the flavours in our pesto. Pink salt is a popular choice (thanks to its mineral content), but regular table salt works just as well. Finally, freshly ground black pepper will add some heat.
How to Make Vegan Oil-Free Pesto
Got all the ingredients? Let’s make the magic happen!
Toast the nuts. We’ll be kicking things off by toasting our chosen nuts, pine nuts or walnuts. Heat a skillet (or frying pan) over medium-high heat, and toss in the nuts. They’ll be ready once they're fragrant and golden brown. This is when you can remove them from the heat and set them aside.
Blend the Base. Now it’s time to create the flavourful base for your pesto. Add the cucumber, garlic cloves, lemon juice, nutritional yeast, and a pinch of Himalayan pink salt to your high-speed blender. Blend for a minute—or until the mixture is smooth and creamy.
Welcome the Basil. The heart of the pesto goes in next. Add the fresh basil leaves and blend for another minute, until they’re well incorporated. You can achieve your desired consistency here; for a chunkier pesto, pulse the mixture a few extra times.
Season and Savour. Taste your creation! Adjust seasonings with additional salt, pepper, or lemon juice to your preference. And that’s it! Your delicious vegan oil-free pesto is ready to be enjoyed. 😋 💚
Variations, Ideas & Notes
If you’re feeling a little crafty, you can play around with this pesto recipe—and find one that works best for your taste! Here are a few ideas you can use to inspire your creativity:
If basil is unavailable, you can also substitute it with a combination of baby spinach and arugula for a slightly peppery, earthy twist.
I’ve even made this recipe by swapping basil for wild foraged nettles (yep the stingers!) and it works a treat, with a next level earthiness.
Pine nuts and walnuts are classics, sure, you can also explore other options. Cashews richness, while hemp seeds offer subtle nuttiness (with some good plant-based protein).
If you like your pesto all spiced up, add some red chilli flakes. Freshly chopped chilli pepper will also do the trick.
You can add all the seasons you like, from marjoram to oregano to thyme.
Pro Tips For This Recipe
This pesto really takes just a few minutes to prepare. If you’re looking to save even more time, you can prep beforehand. That is, wash and dry the basil leaves, and peel and chop the garlic clove in advance. When you begin preparing, you’ll be ready to blend.
If you’re looking for a creamier taste, you can add a plant-based milk alternative.
You can use this pesto with so many other recipes! I love mine with wholewheat pasta, mushroom spaghetti bolognese, sourdough toast, courgettes (zucchini) pasta, pizza or mushroom tagliatelle.
Frequently Asked Questions
How to store vegan pesto?
If you’ve got leftovers, you can add them to an airtight container and place it in the refrigerator (for up to 3 days). Alternatively—freeze leftovers in ice cube trays (for up to 3 months). And, when needed, pop a pesto cube into pasta sauce, soups, stews, etc. That will make for a flavourful (and quick) boost.
What makes this pesto oil-free?
Instead of oil, it uses cucumber and nuts to achieve a creamy texture.
Can I make this pesto nut-free?
Yes! Swap nuts for sunflower seeds or hemp seeds for a similar texture.
How long does homemade vegan pesto last?
Store in an airtight container in the fridge for up to 5 days.
What can I use this pesto for?
Toss it with pasta, spread on sandwiches, drizzle over veggies, or use as a dip!
If You Like This Saucy Recipe, You Might Also Like…
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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