Oil-Free & Nut-Free Pesto Recipe

Pesto recipe without nuts in a white bowl with a gold spoon.

5 from 2 votes

This Pesto Recipe (Oil-Free, Nut-Free) is delicious and versatile. It’s packed with fresh, vibrant flavors. Works well with pasta & veggie bowls.

Prep Time5

Cook Time0

Total Time5

Course: Condiment, Dressing

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 113kcal

Author: Nisha Melvani

Equipment

Food processor or blender

Ingredients

2 cups fresh basil leaves
2 cups chopped spinach leaves or kale, arugula, or leafy greens
1 medium tomato
¼ cup marinated artichoke hearts jarred
4 cloves garlic
Juice of 1 lemon
1 cup pumpkin seeds
Salt or slat substitute to taste

Instructions

Pulse and Chop: Transfer the basil leaves, spinach leaves, tomato, artichoke hearts, garlic, and lemon juice to the canister of a food processor. Pulse until roughly chopped.
Blend: Add the pumpkin seeds and process until smooth. Season with salt to taste.
Optional for serving: Add a drizzle of extra virgin olive oil.

Notes

Use a medium-sized tomato for this recipe to avoid it becoming too watery. If using a larger tomato, add it in batches and adjust as needed. Use Roma or plum tomato for the best flavor and texture. Vine-ripened tomatoes are also a good choice. If using larger varieties like beefsteak, remove the tough core and add it in small batches to avoid making the pesto too watery.

Balance the Flavor: Taste as you go and adjust the seasoning. Extra lemon juice, garlic, or miso can enhance the flavor.

Texture Control: For a thicker pesto, reduce the amount of liquid (like tomato or lemon juice). For a smoother consistency, blend longer or add a splash of water.

Nutritional yeast is a fantastic addition to this pesto if you’re looking for a cheesy, umami-rich flavor. It’s also a great source of B vitamins and adds a creamy texture without any dairy. Just a tablespoon or two can take the flavor to the next level.

Nutrition