Go Back
–+ servings
Print

Skinny Oil-Free Pesto

Please Use Organic Ingredients When Possible!
Course Dinner
Cuisine Italian
Keyword Oil-free pesto, oilfree, plant-based, Vegan pesto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 2-4 people
Author Megan Lawson

Ingredients

  • Large Handful of Basil
  • 1 Zucchini (chopped)
  • ½ Avocado
  • 3 tbsp Nutritional Yeast
  • 5-7 Garlic Cloves (I like a lot of garlic so you might want less)
  • 3 tsp Lemon Juice
  • ¼ - ½ cup Water
  • 1/4 tsp Salt (or to your preferred taste)
  • Pepper (to your preferred taste)

Instructions

  • First add garlic cloves in a blender or food processor and blend a few seconds until they're chopped.
  • Add the rest of the ingredients and blend until smooth and creamy.
  • Taste to make sure you don't want to adjust any of the ingredients. It can come out pretty thick so add more water if you want to thin it out. Add it to pasta, pizza or use as a dip.
  • Keep in fridge for 1 - 3 days or store it in the freezer for longer.