Vegan and Oil-Free Basil Pesto

1 cup
10 min

Some people like to believe that basil pesto is strictly a summer delicacy. Not only are those people very wrong, they're also seriously missing out. Yes, other kinds of pesto without basil can be delicious too, but nothing really compares to the fresh and unique flavor that can only be found in basil pesto.

For this take on basil pesto, I omitted the traditional use of cheese and replaces that with the cashews. The omission of olive oil allows this to be WFPB compliant, low in fat, and much lower in calories. The abundance of nuts does emulate the fatty flavor and texture.

This is such a healthy and delicious pesto which elevates any sandwich as a spread, pasta dish as a sauce, dip for vegetables, or anything else!

Vegan and Oil-Free Basil Pesto
Recipe details
  • 1  cup
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 1/4 cup pine nuts
  • 1/4 cup raw cashews
  • 1/4 - 1/2 cup water
  • juice of 2 lemons (about 1/2 cup)
  • fresh basil leaves
  • 3 garlic cloves

Roughly chop the basil, removing the stems
Juice the lemons (about 1/2 cup)
Add all the ingredients to the food processor and blend
If it's too thick, add more water
Add salt or miso paste until the taste is to your liking
  • This recipe is pretty straightforward. However, pesto is great because it is so easily customizable. I would argue that basil is essential. However, you could always add another green like kale, spinach, or arugula. For some more veggie fiber, try adding some broccoli!
  • If you don’t have cashews or don’t want to use them, slivered almonds would work well in their place.
Legally Healthy Blonde
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