Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 1 cup | Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes
I loooove love love love pesto, but the oil & nuts make it SO high in calories. So I decided to cut out the oil and see what happened... and it actually turned out really good! This vegan pesto is oil-free and doesn't contain expensive raw cashews like most vegan pesto recipes. Plus it has almost 3x less calories than traditional pesto! Perfect on pasta, sandwiches, wraps, rice, you name it!
2 cups of fresh basil
2 tbsp plain hummus (garlic hummus also works)
1 garlic clove
1/3 cup walnuts
1 tbsp nutritional yeast
Salt & pepper to taste
Unsweetened almond milk or water for thinning
Add all the ingredients (except the water) into a food processor or Nutribullet.
Blend until creamy.
If it's way too thick, add a tiny bit of milk or water to thin it out. You just need a tiiiiny bit or else it'll get too thin.
Serve with fresh bread or mix with pasta. ○ In the image above, I used Barilla veggie rotini, cherry tomatoes, and Gardein grilled chick'n strips. It was great as both a hot pasta dish and as a cold pasta salad!
Tips and Tricks:
The proportions of ingredients are very flexible. You can add more basil, garlic, and herbs as needed until you get it exactly the way you want.
Store in an air-tight container in the fridge for up to 1 week (although it probably won't last that long).
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: makes ~1 cup of pesto (enough to go on an entire box of pasta)
Calories: 27 per tbsp (traditional pesto has ~80 calories per tbsp!)
Total Fat: 2.3g per tbsp
Carbs: 0.9g per tbsp
Protein: 0.8g per tbsp
^ Nutrition facts include the ingredients listed above (pesto only). Nutrition facts may change slightly if additional ingredients are added.