Super Quick Oil-Free Vegan Pesto that can be done in under 10 minutes. Vegans don’t have to miss out on any foods! Everything can be made vegan, and can taste so much like the traditional recipes.
If you’re looking for an oil-free vegan pesto that doesn’t skimp on flavor and richness, then I have a solution for you. This classic pesto recipe substitutes nutritional yeast for the parmesan and aquafaba for the oil. Bump up the nutrition with spinach and the brightness with lemon juice, and you have an absolutely decadent vegan pesto.
I’ve got big love for pesto–it’s so bright and flavorful! And it tastes amazing on pasta, pizza, bread, veggies–just about anything, really.
Oh yes, aquafaba… The great, strange component in many a vegan recipes. This shiny, viscous liquid shares many of the properties of oil (it’s flavorsome and full of body) but without all that . . . you know . . . saturated fat. I promise, whether you’re following a strict no-oil diet or just trying to cut back, you’re going to love this oil-free vegan pesto!
What is Aquafaba?
Aquafaba is a fancy word for the liquid in a can of chickpeas. So the next time you open a can of chickpeas be sure to save the aquafaba! You can incorporate it into all sorts of recipes as an oil substitute. It also makes a great egg replacement and can even be whipped like egg whites. Try my Matcha Whipped Dalgona made with aquafaba!
SHOP FOR EQUIPMENT FOR THIS RECIPE:
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
Do let me know how you found this Super Quick Oil-Free Vegan Pesto if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Super Quick Oil-Free Vegan Pesto
- Blender/food processor
- 4 cups/80g fresh basil see notes for frozen
- 2 cups/40g of fresh spinach
- 1/3 cup/45g pine nuts
- 2 cloves fresh garlic
- 1/2 cup nutritional yeast
- 1/4 to 1/3 cup/60g of aquafaba canned chickpea liquid
- 2 tbsp lemon juice
- fresh cracked pepper
- 1 tsp salt
- Heat a skillet on medium. Lightly roast pine nuts until golden brown (or buy pre-roasted pine nuts and skip this step). Set aside to cool 1 to 2 minutes.
- Place the basil, spinach, and pine nuts in the food processor and blend to combine.
- Add the nutritional yeast, garlic, lemon juice, and black pepper to the food processor. Blend again.
- Open the top of the food processor and slowly add the aquafaba with the food processor running.
- Serve immediately over pasta or roasted vegetables. OR store in an air-tight container up to 5 days in the refrigerator or 6 months in the freezer.
- If you don’t have fresh basil, you can use a mixture of frozen basil and spinach, though the consistency might change slightly.
- The ratio of spinach to basil is not set in stone. Feel free to use just basil and no spinach, or an equal amount of spinach and basil. I don’t recommend using more spinach than basil, as you will start to lose flavor.
- The pine nuts can be substituted for any kind of nuts or seeds you prefer, but walnuts, almonds, cashews, or sunflower seeds will work best.
- Save the chickpeas from your aquafaba and add them to your pasta or save for another dish.