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Oil free pesto in a glass cup with a piece of basil on top and a white napkin, lemon and three chickpeas in the background.

Oil Free Pesto (nut free + vegan)

  • Author: Rachael
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


This delicious and easy vegan pesto is oil free, nut free and dairy free. It can be used as a pasta sauce, dressing or marinade!


  • 1/2 cup chickpeas, cooked (100 grams)
  • 2 cloves garlic, peeled (14 grams)
  • 1 cup basil (40 grams)
  • 2 cups spinach (80 grams)
  • 2 tablespoons nutritional yeast (16 grams)
  • 1 teaspoon ground black pepper (3 grams)
  • 1/2 teaspoon sea salt (3 grams)
  • 2 tablespoons lemon juice (from 1 large lemon) (32 grams)
  • 1/4 cup water (45 grams)


  1. Gather: Place all of the ingredients in a food processor or blender. Ensure the garlic cloves have the skin removed. Most food processors do best if the heaviest ingredients are put in first. 
  2. Blend: Blend all ingredients in a food processor or blender until well combined. Some people like the pesto a little chunky while others prefer to blend longer until creamy.


  • Spinach Substitutions: basil, kale, arugula, mixed greens, really any type of greens
  • Chickpea Substitutions: white beans, pine nuts, cashews, walnuts, macadamia nuts
  • Nutritional Yeast Substitutions: parmesan, vegan parmesan
  • Storage: in an air tight container store in the fridge for up to a week or in the freezer (ideally in ice cube trays) for up to 3 months.
  • Prep Time: 10
  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian

Keywords: Vegan oil free pesto, dairy free pesto, nut free pesto, fat free pesto