Are you dreaming of a delicious pesto that takes just minutes to make? Then this oil-free vegan pesto is the one for you! It's perfect with pasta, pizza and other meals, plus it's naturally gluten-free and Whole Food Plant Based friendly.
All it takes are aquafaba (the cooking liquid from chickpeas), some fresh ingredients & a food processor – then enjoy your heavenly homemade sauce or freeze leftovers until next time. Yummmmmm...
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Ingredients
A list of the pesto ingredients you will need to make a vegan version of the classic pesto.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Lots of fresh Basil
- Garlic Clove
- Raw Pine Nuts
- Vegan Parmesan
- Aquafaba
- Fresh Lemon Juice
Instructions
You start chopping the garlic with the basil leaves in a food processor or high-speed blender. If they are very fine, add the raw pine nuts and chop until they are fine. Add the vegan Parmesan and lemon juice and mix until well mixed.
Now everything should be very fine. Place the pesto in a small glass so that the pesto just fits in. And press it properly into the glass. Now fill it up carefully with the Aquafaba, it shouldn't be much more than the pesto, but just cover the pesto.
Substitutions
- Fresh Herbs: I love to use fresh basil leaves from my basil plants, you can also make a cilantro pesto.
- Pine Nuts: Instead of Pine Nuts, you can also use Pumpkin Seeds, Macadamia Nuts, hemp seeds.
- Aquafaba: To make this oil-free pesto recipe, you can also use avocado as an oil substitute.
- Lemon: Instead of Lemon Juice you can use lime juice.
- Parmesan: You are a fan of nutritional yeast, use that instead of the vegan Parmesan. It will add a nice cheesy flavor.
Variations
- Avocado Pesto: Making a healthy pesto is pretty easy. You do not need oil to create a creamy texture.
- Spicy Kick: You like your food spicy? Add some red pepper flakes.
- White Beans: add some white beans to your pesto to add some plant-based protein.
Equipment
Some kitchen tools that will help you to make this fresh pesto.
Serving Suggestions
There are plenty of serving ideas for this vegan oil-free pesto.
- Pasta: One of the most famous dishes is vegan pesto pasta. Use Zucchini Noodles, or whole wheat pasta, and toss with the homemade pesto.
- Sandwich Spread: spread the pesto on the bread and top with tomatoes and other vegetables. If you have vegan mozzarella, you can use this too.
- Pizza: with a stone oven crust, mix the pesto with a little cashew cream and top the pizza with the sauce, arugula, cherry tomatoes and spinach. Delicious!
- Salad: Use it as salad dressings.
Storage
Since this is an oil-free recipe, the pesto in the fridge won't last as long as a pesto with oil. The oil usually covers the pesto from bacteria. We use Aquafaba, but I would use up the pesto within a week. I haven't tested how long it lasts. It just tastes too good. You can also prepare the pesto in large quantities and then freeze it in portions like in ice cube trays, so you always have something on hand.
FAQ
Most pestos that you can order in the restaurant or buy in the store are not vegan. These usually contain Parmesan Cheese. Which is unfortunate since there are so many great pesto recipes. It's a good thing that you can prepare a pesto yourself in no time at all in vegan and without oil.
📖 Recipe
Oil-free Vegan Basil Genovese Pesto
Ingredients
- 1 large bunch of basil
- 2 small cloves of garlic
- A handful of raw pine nuts
- ½ cup 48g of vegan parmesan
- Some aquafaba
Equipment
Instructions
- You start chopping the garlic with the basil leaves in a food processor. If they are very fine, add the raw pine nuts and chop until they are fine. Add the vegan Parmesan and lemon juice and mix until well mixed.
- Now everything should be very fine. Place the pesto in a small glass so that the pesto just fits in. And press it properly into the glass. Now fill it up carefully with the Aquafaba, it shouldn't be much more than the pesto, but just cover the pesto.
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