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    Home / Sauces & Dressings / Sauces

    Easy Vegan Oil Free Pesto

    Last updated: Jul 23, 2019 · Published: Jul 18, 2019 by Elizabeth Shah. This page may contain affiliate links.

    13491 shares
    Jump to Recipe

    Okay guys, here's another super quick & easy, healthy, go-to recipe. Easy Vegan Oil-free Pesto is: fast (just 5 minutes), easy (your blender/food processor does the work for you), oil-free, nut-free, dairy-free, gluten-free friendly—and it won't crush your budget. (Don't you hate leaving the grocery store with that 'what the heck did I just buy' feeling?!)

    Jar of pesto and spoon of pesto with basil leaves on marble.

    Why isn't pesto vegan?

    I LOVE pesto and it really sucks that when you go out to eat or buy pre-made pesto, it's pretty much always made with parmesan cheese. So for us vegans, this rules out a lot of dishes we could otherwise enjoy.  So to get my rich and creamy pesto fix, I make my own at home. I have a few different ways of making pesto, but I wanted to share this easy vegan oil-free pesto recipe with you because it's the fastest, healthiest and cheapest one in my arsenal!

    Striped cutting board with wooden bowls of spinach and basil, a lemon, tomato, garlic, and a white bowl of pepitas.

    I love that this delicious pesto is:

    • dairy-free
    • oil-free
    • nut-free (for those who are allergic)
    • nutritional yeast-free (for those who can't eat it)
    • SO much lower in fat than traditional pesto!

    How to make oil free vegan pesto 

    Not only is most pesto made with cheese, it's also full of oil, which most of us on a whole food plant-based diet avoid due to oil's damaging impact on artery function (video).

    But, when you skip the oil, you need to replace its moisture. If you try just adding water, it ends up tasting watered down. (Duh right? Well I tried it and it doesn't really work.) Yet, I didn't want to add more fat, because while some fat in our diets is fine, too much is decidedly not.

    My solution? I added a couple tablespoons of lemon juice and threw in a whole tomato. I figured, quite a few recipes that call for pesto also tend to call for tomatoes (pasta, pizza, sandwiches, etc), so why not?! I think it works great, but of course I'd really love to know what YOU think!

    Overhead shot of blender with tomatoes, garlic, basil and spinach.

    Use the blender's low setting to process pesto ingredients processed into a chunky sauce

    How to make budget friendly pesto

    In summer in Wisconsin, it's easy to find loads of inexpensive basil at the farmer's markets. But the rest of the year, this common herb can get pretty pricey. Ditto for pine nuts, all the time.

    To keep the healthfulness and flavor high—but the cost low—I use a blend of basil plus another light leafy green like baby spinach, arugula or baby kale. And as a sub for those delicious but spendy pine nuts, I use cheaper and healthy pepita seeds—a definite plus if you're dealing with nut allergies.  

    You should be able to buy organic raw pepita seeds for less than the cost of most nuts. I've even made this with roasted tamari pepitas from my local co-op, which is extra delish. 

    Pesto in a food processor on white.

    Pesto processed into a chunky sauce in the food processor

    What to eat with Easy Oil Free Vegan Pesto

    Pasta is probably the first thing that comes to mind when most people think of pesto. I love it tossed with spaghetti, maybe with some fresh cherry tomatoes and basil thrown in. Or with some roasted vegetables like in my Pepita Pasta with Roasted Veggies recipe.

    White bowl of spaghetti with pesto sauce and basil leaves with a pasta-filled twirling fork on marble.

    Pesto pasta

    And it's great slathered on a sandwich, too. But perhaps my all-time favorite way to eat pesto--and the one I pined for when I first became a vegan--is on a piping hot, thin-crust pesto pizza. With this chunky, tasty pesto recipe at hand, I'm not missing a thing. 

    Thin crust pesto pizza with sliced tomatoes, fresh almond ricotta, seasonings and 3 basil leaves in center. Vine tomatoes and jar of pesto in background.

    Pesto pizza with almond ricotta cheese

    If you like this oil & nut free recipe, you might also like my Oil Free Vegan Mayonnaise, Oil Free Hummus, Oil Free Spicy Hummus, Oil Free Baba Ganoush, Chickpea Cheese Sauce, or Chickpea Alfredo Sauce.

    I LOVE hearing from you! It would make my day if you'd be so kind as to:

    • Follow me on Facebook, Instagram and Pinterest.
    • Rate this recipe and/or leave a comment. (Under the recipe picture or below the recipe.) 

    Thanks and happy, whole-food cooking!

    📖 Recipe

    Pesto jar and spoon.

    Easy Vegan Oil-Free Pesto

    Easy Vegan Oil-free Pesto is: fast (just 5 minutes), easy (your blender/food processor does the work), oil-free, nut-free, dairy-free, gluten-free—and it won't crush your budget.
    4.91 from 55 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 6 4 Tablespoon servings
    Calories: 76kcal
    Author: Elizabeth Shah
    Prevent your screen from going dark

    Ingredients

    • 2 cups basil leaves
    • 2 cups baby spinach (or other 'light' leafy green like arugula or baby kale)
    • 1 medium tomato quartered (see notes)
    • 4 cloves garlic
    • 1 lemon juiced (about 2 tablespoons)
    • 1 cup organic raw pepita pumpkin seeds see notes
    • Sea salt and freshly ground back pepper to taste
    US Customary - Metric

    Instructions

    • In a food processor (or blender on low speed), add the basil leaves, baby spinach (or other greens), tomato, garlic and lemon juice. Process until just blended and reduced in volume.
    • Add the pepitas and and process until blended but still chunky, stopping to scrape down the sides as needed. (See notes.)
    • Season with sea salt freshly ground black pepper to taste.

    Notes

    • If your tomato has a lot of liquid, you may want to drain away some of it or add a little tomato at a time so the sauce isn't too watery. Also, you can add more pepitas  or a tablespoon or two of nutritional yeast if needed, to thicken. 
    • Pepitas don't have shells and are only found in certain types of pumpkins. Don't substitute pumpkins seeds in their shells for this recipe! Raw seeds work well here, but I've also used tamari roasted seeds, which are delicious!
    • I've made this recipe in both the food processor and the blender. I like this sauce chunky, and the food processor is a better option for that. It takes a little longer, up to a minute or so. If you use the blender, process on low to keep the sauce chunky, if desired. 
    • You can store this pesto in the refrigerator for up to a week, or in the freezer for about 3 months. 
    • Check out my Oil Free Vegan Green Pesto, too!

    Nutrition (approximate)

    Serving: 4Tablespoons | Calories: 76kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 11mg | Potassium: 247mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1536IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

     

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    13491 shares

    Reader Interactions

    Comments

    1. Genie

      September 28, 2024 at 2:19 am

      5 stars
      I was pleasantly surprised by how good this was. I normally avoid non-traditional pesto recipes but we wanted something lighter. I felt like this had a great texture and didn't compromise on flavor at all. I couldn't taste the tomato and the lemon juice was just enough to make add flavor without being overpowering. And subbing pepitas worked so well, I was honestly shocked. Thank you!

      Reply
      • Elizabeth Shah

        September 29, 2024 at 12:16 pm

        Thanks, Genie! So glad I could shock you in a good way!!! 🙂

        Reply
    2. Stephanie

      July 28, 2023 at 5:19 am

      Hello! Thank you for the wonderful recipe! I was wondering if there is a way to eliminate the seeds altogether?

      Reply
      • Elizabeth Shah

        July 28, 2023 at 10:15 am

        Hi Stephanie, You're welcome! The pepitas are a replacement for nuts, which are traditionally found in pesto. That said, you need something dry so the pesto isn't runny. You could use less tomato--or even no tomato--and then add some nutritional yeast. (I often make this with nutritional yeast myself.)

        Reply
    3. Anne

      July 03, 2023 at 11:44 pm

      5 stars
      This is amazingly good! I didn't have any tomatoes or spinach so I used drained artichoke hearts and wild arugula. Neither was overpowering and the pesto was great on my pizza. I also made the almond ricotta, another keeper

      Reply
      • Elizabeth Shah

        July 05, 2023 at 11:10 am

        Thanks, Anne! I'm thrilled to hear how much you liked this pesto, and your adaptations are brilliant! I must try this with artichokes.

        Reply
    4. Mikael Langner

      May 19, 2023 at 10:46 am

      Tomatoes make an excellent moisture medium. Thanks for the idea.

      Reply
      • Elizabeth Shah

        May 20, 2023 at 11:52 am

        Thanks, Mikael! You're quite welcome.

        Reply
    5. Cheryl

      December 29, 2022 at 8:10 pm

      5 stars
      I made this in my nutribullet, while travelling. Simple, but big on flavour. Thanks

      Reply
      • Elizabeth Shah

        December 30, 2022 at 12:42 pm

        Thank you for your kind words, Cheryl. Simple + flavor is my happy place. 🙂

        Reply
    6. Regina

      November 07, 2022 at 11:34 am

      5 stars
      Best pesto sauce ever. I put it on tofu and rice with a bed of lettuce, and oh boy, I can honestly say I never have one bowl.

      Reply
      • Elizabeth Shah

        November 07, 2022 at 11:49 am

        Thanks so much for your lovely complement, Regina! So glad you gave this pesto a go.

        Reply
    7. Joyce Bettridge

      August 13, 2022 at 2:30 pm

      5 stars
      I just made this recipe. So good! Thank you

      Hint: spread on a parchment lined baking sheet and freeze. Then cut into portion sized pieces and store in a zip lock until needed.

      Reply
      • Elizabeth Shah

        August 14, 2022 at 12:35 pm

        You're so welcome, Joyce. Love the freezer idea!

        Reply
    8. Gee

      June 22, 2022 at 10:37 pm

      5 stars
      This was fantastic! Love it. Thank you for the great recipe.

      Reply
      • Elizabeth Shah

        July 21, 2022 at 1:09 pm

        You're so welcome!

        Reply
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    4.91 from 55 votes (38 ratings without comment)

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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