Beat the Heat with This Bright & Zesty Nut-Free Oil-Free Vegan Pesto!
Can this easy, nut-free oil-free vegan pesto be just as delicious as the “classic”? You bet!
Summer is here, and that means an abundance of fresh, vibrant produce. What better way to capture the essence of the season than with a delicious, homemade pesto?
But for those with nut allergies or looking for oil-free options, traditional pesto isn’t an option.
I’ve got you covered with a fantastic recipe for a Nut-Free, Oil-Free Vegan Pesto that’s bursting with flavor, incredibly versatile, and perfect for all your summer gatherings.
This version is so good, you won’t miss the traditional ingredients.
Why You’ll Love This Pesto:
- Allergy-Friendly: Completely free of nuts, making it safe for everyone to enjoy.
- Light & Healthy: No oil means it’s lower in fat and calories without sacrificing taste.
- Packed with Flavor: Fresh basil, garlic, and a secret ingredient for that classic pesto flavor.
- Super Versatile: From pasta to sandwiches to dips, the possibilities are endless!
- Quick & Easy: Whip up a batch in minutes with just a few simple ingredients.
Magic Ingredients in this Nut-Free Oil-Free Vegan Pesto
Traditional pesto relies on nuts (usually pine nuts and/or cashews) and olive oil for richness. So, how do we achieve that luscious texture and vibrant taste without them?
- Fresh Basil: The undeniable star of any pesto. Use the freshest, most fragrant basil you can find – your summer garden bounty is perfect!
- Garlic: Adjust the amount to your liking, from a subtle hint to a bold, garlicky kick.
- Pumpkin Seeds: My nut-free hero! Raw pumpkin seeds (pepitas) provide a wonderful creamy texture and a mild, slightly earthy flavor when blended.
- Lemon Juice: Adds brightness and zest, cutting through the richness and keeping the flavors fresh.
- Lemon Zest: While lemon juice cuts through the richness, lemon zest gives a vibrant pop of lemon flavor that really makes the pesto shine.
- Salt & Pepper: To taste, enhancing all the other delicious flavors.
Tips for Pesto Perfection:
- Fresh is Best: Use the freshest basil possible for the most vibrant color and flavor.
- Don’t Over-Process: For a slightly more textured pesto, be careful not to over-blend. If you prefer it super smooth, process a little longer.
- Taste and Adjust: Seasoning is key! Taste your pesto and adjust the salt, lemon juice, or garlic as needed.
- Prevent Browning: To keep your pesto greener for longer, you can add a touch of fresh parsley to the mix (try 3-4 tablespoons).
Pesto Serving Suggestions:
This versatile pesto is ready to elevate all your summer meals! Here are a few ideas to get you started:
- Classic Pasta: Toss with your favorite pasta (whole wheat, gluten-free, or veggie noodles all work well!). Add some roasted summer vegetables like cherry tomatoes, zucchini, and bell peppers for a complete meal.
- Sandwich Spread: Slather it on sandwiches and wraps for fabulous flavor.
- Pesto-Pizzas: Use it as a base for homemade pizza instead of traditional tomato sauce. Top with your favorite summer veggies.
- Delicious Dip: Serve it as a dip with fresh vegetable crudités, crackers, or pita bread.
- Grilled Goodness: Dollop it onto grilled vegetables or tofu.
- Salad Dressing Swap: Thin with water and more lemon juice to use as a salad dressing.
- Flavorful Grains: Stir it into cooked quinoa, couscous.
- Baked Potato Topper: A spoonful of pesto can transform a simple baked potato, and is insanely good on sweet potato!
This Nut-Free, Oil-Free Vegan Pesto is proof that healthy and allergy-friendly can still be incredibly delicious.
So, head to your garden or local farmers market, grab some fresh basil, and get ready to blend up a batch of this vibrant green goodness.
Happy summer cooking! p.s. I’d love to hear how you’re using your pesto! Share your ideas in the comments below!
Nut-Free Oil-Free Pesto Pasta
I have made basil pesto with a variety of nuts—cashews, Brazil nuts, and pistachios (I prefer them all to pine nut pesto). But could a nut-free version equally impress? This one sure does! Not only a great option for those needing nut-free recipes, it’s also a great way to enjoy nutrient-rich pumpkin seeds. Time to get whirring!
Ingredients
- 3/4 cup raw unsalted pumpkin seeds see note, plus 1–2 tablespoons crushed pumpkin seeds for garnish
- 2 tablespoons runny tahini (see note)
- 2 tablespoons nutritional yeast (optional, can omit)
- 1-2 cloves medium-large cloves garlic peeled (see note)
- 3 1/2 tablespoons fresh lemon juice
- 3/4 teaspoon sea salt plus more to taste (see note)
- Freshly ground black pepper to taste
- 3 cups loosely packed fresh basil leaves plus more for garnish
- 1 cup loosely packed spinach leaves
- 2-5 tablespoon water
- ½-1 teaspoon grated lemon zest
- 1 pound whole-grain pasta see note
- Handful of sliced cherry or grape tomatoes optional
- Lemon wedges for serving
Instructions
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In a food processor, combine the pumpkin seeds, tahini, nutritional yeast, garlic, lemon juice, salt, and pepper. Process briefly to break up.
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Add the basil and spinach and process again.
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Depending on how dry the spinach and basil leaves are, you may need to add water at this stage to bring the puree together. Start with a tablespoon and puree again, adding more water as needed to reach a fairly smooth consistency.
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Once the pesto reaches your desired texture, add the lemon zest and pulse.
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Prepare pasta (follows), or if not using pesto immediately, refrigerate in a container (narrow and tall best to limit oxidation) for 3-4 days.
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Cook the pasta according to package directions until ‘al dente’ (almost fork-tender).
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Retain a small amount of the cooking water (¼ cup or so) and drain the pasta, but don’t rinse (see note).
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Return the pasta to the pot and toss with your desired amount of pesto, plus a tablespoon at a time of the reserved cooking water, until the pasta is as saucy as you like.
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Season to taste with additional salt and black pepper. Serve garnished with a sprinkle of crushed pumpkin seeds and basil, sliced tomatoes (if using), and lemon wedges.
Notes
Pumpkin Seed Note: I keep raw, sprouted pumpkin seeds (such as the Go Raw brand) on hand. Seasoned with just a touch of salt, they are fantastic for snacking—and to cook with! If you want to use them (in full or partially) in this recipe, omit the salt and season to taste after blending.
Garlic Note: Because the pesto is warmed by the pasta rather than cooked, the garlic maintains a raw taste, so I typically use just one garlic clove. If you love raw garlic, go for more!
Salt Note: You may want to add more salt to this pesto after tossing with the pasta; it depends on how much of the pesto you use. For instance, if you like just a light coating of pesto with your pasta, you may want a touch more salt. If you love a good dose of the pesto sauce, however, you may find it seasoned just enough.
Pasta Note: I always instruct “don’t rinse the pasta” when working with a heated pasta dish. There’s one exception: brown rice pasta. Brown rice pasta is especially sticky, so it’s okay to give it a quick rinse. You can still keep some of the starchy cooking water to mix back into the pasta with the pesto.
Recipe Renewal! Store any leftover pesto separately from the pasta. To use up leftover pesto, try it . . .
- As a base on pizza with your favorite toppings (I like roasted red bell peppers, sliced pitted kalamata olives, halved cherry tomatoes, and thinly sliced red onion).
- As a filling for portobello mushroom caps! Remove the stems, chop, and mix into the pesto. Scrape the gills from the underside of the portobellos and discard. Fill each cap with an inch or so of pesto, add a sprinkling of seasoned breadcrumbs, and bake (at 425°F) until golden and tender. You can also use button mushrooms and serve as a side or appetizer.
- As a spread for sandwiches.
- Mixed into rice for a lunch bowl.
Thank you FeedSpot for featuring Dreena’s Kind Kitchen in the top 10 Canadian blogs.
