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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.
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Oil Free Pesto (nut free + 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!
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 231kcal
Author Rachael

Equipment

Ingredients

  • ½ cup chickpeas cooked not dry, also known as garbanzo beans
  • 2 cloves garlic peeled
  • 1 cup basil
  • 2 cups spinach
  • 2 tablespoons nutritional yeast
  • 1 teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 2 tablespoons lemon juice 1 large lemon usually produces 2 T lemon juice
  • ¼ cup water
US Customary - Metric

Instructions

  • 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. 
  • 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.

Notes

  • 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.

Nutrition

Calories: 231kcal | Carbohydrates: 37g | Protein: 18g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1222mg | Potassium: 1026mg | Fiber: 12g | Sugar: 5g | Vitamin A: 6928IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 6mg