Easy Vegan Pesto {oil free}

Tuesday, June 12, 2018





If we're being honest, there's really never a bad time of year to dig in to a big bowl of pasta, it is, without a doubt, the perfect carb for every season. But, while the base of my pasta addiction stays the same all year, what does change is the toppings I find myself reaching for because in the autumn and winter, I'm all about those creamy pasta bakes but once spring and summer hit, I instantly start craving fresh, herby sauces. Now, I don't know about you but I'm fairly confident that pesto is the ultimate fresh and herby pasta sauce so I put together a pesto recipe that's both vegan and oil free so you can enjoy all the basil-y goodness without the sluggish feeling you can be left with from a more oily pesto sauce. I've been enjoying this pesto at every possible opportunity and it's definitely going to be a savoury summer staple in my kitchen.

You will need:
- 100g pine nuts
- 2 large handfuls fresh basil
- 1 large handful spinach
- Juice of half a lemon
- 4 tablespoons nutritional yeast
- a splash of almond milk
- salt to taste

Start by placing your pine nuts in a non-stick pan and heating for 5 to 10 minutes until golden and toasted - make sure to stir frequently as pine nuts burn easily.

Once toasted, simply add your pine nuts to a food processor along with all of your other ingredients and process until smooth.

Once smooth, you can either leave the pesto as is, or add a splash more almond milk and process again for a slightly looser texture.

Simply store your pesto in an airtight container in the fridge and add liberally to pasta, pizza, sandwiches and salads to your hearts content!

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