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Oil-free Basil Pesto
This vegan basil pesto is both oil-free and low fat. You don't need any oil or a ton of nuts or cheese to create a flavored, rich pesto.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Sauces, Spreads & Condiments
Cuisine:
Fusion, Mediterranean
Keyword:
avocado, basil, garlic, lemon, pea shoots, pesto, tofu
Servings:
12
Servings
Calories:
54
kcal
Author:
Jen deHaan
Ingredients
2
cups
basil
fresh, packed
1
cup
pea shoots
or preferred leafy green, such as kale
1/2
cup
pine nuts
2
oz
tofu
Or avocado
3
Tbsp
lemon juice
1-2 lemons
3
Tbsp
low-sodium vegetable broth
more to change consistency
2
Tbsp
garlic
2
Tbsp
nutritional yeast
1
tsp
ground black pepper
t
tsp
lemon zest
from lemon rind
Instructions
Add all ingredients into the food processor or blender, and blend while scraping down the sides as necessary.
Add additional vegetable broth, or additional basil or leafy greens, to change the consistency as desired.
Store in refrigerator and use within 3-4 days. Can be easily frozen and thawed (freeze in ice cubes!)
Notes
Toast the pine nuts to enhance the flavor. Nutritional values are for tofu as opposed to the avocado option.
Nutrition
Serving:
2
tbsp
|
Calories:
54
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
7
mg
|
Potassium:
81
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
415
IU
|
Vitamin C:
16.3
mg
|
Calcium:
16
mg
|
Iron:
0.6
mg