Many pesto recipes or store-bought products contain oil. If you are following a whole-food plant based diet (or the oil-free versions of plant-based like McDougall or Forks over Knives), sometimes called WFPBNO, you are healthfully and deliciously oil-free. So what about pesto? Yes, you can actually make an entirely delicious and pesto-tasting pesto that does not use one drop of oil. And it's even low-fat.
The consistency of this recipe will vary depending on how firmly you pack your basil. So reserve some extra leaves, and make a bit of extra vegetable stock, so you can modify as needed when you blend. You will want to control the thickness of the pesto depending on what you are using for, or general preference.
The texture will vary a bit depending on whether you use avocado or tofu. You can use silken or regular tofu of whatever firmness for this recipe, you will just need to blend until you reach the desired texture. I like using avocado for pasta salads, and blending a bit less so you get little chunks of avocado within the pasta salad. The advantage of making your pesto at home!
How to use this pesto
This pesto works wherever you use an oil-based pesto of course!
- You can simply dip some bread in it
- Use it as a sandwich spread. in a sandwich.
- In pasta salads with a bunch of vegetables. Works well with traditional or bean-based pastas.
- Throw it on top of some roasted vegetables
- Topping for roasted or baked potatoes
- Make it part of a raw vegetable platter.
- This pesto also works well as part of a salad dressing - thin it out with some plant-based milk (such as cashew or rice milk), apple cider vinegar, or rice vinegar for a delicious dressing.
I have two upcoming recipes that use this pesto in a pasta salad. Make sure you subscribe to this site so you can get our new recipes delivered to your inbox once per week!
If you do not have pea shoots, you can substitute another leafy green (sunflower greens, other sprouts, arugula, spinach, kale all work well), or (of course) just use more basil.
Avocado and tofu both work well in this recipe. I prefer avocado sometimes when making certain pasta salads.
Storing and use
Use this basil within about 3-4 days. With how delicious this is, shouldn't be a problem. You can also freeze pesto, and thaw it out later. Make a large batch and freeze it in an ice-cube tray to portion it out over time.
Get delicious plant based recipes directly to your inbox each week, for free! Our newsletter will feature exclusive, bonus content. Your privacy is taken seriously - we never spam. Click to SIGN UP HERE!
Did you make this recipe or read this article? Have something to share or ask? Tag us on any social network, and/or add the hashtag #PlantBasedRecipeBlog! We'd love to see what you make, or answer any questions!
Latest posts by Jen deHaan (see all)
- Hearty winter vegetable noodle soup (Low Fat, Oil Free, Vegan) - February 13, 2018
- Maple Pistachio Dessert Hummus recipe (Oil Free, Vegan, Low Fat, Sugar Free) - January 24, 2018
- Oil-free Super Garlic Hummus (Low Fat, Vegan) - January 17, 2018