Easy, cheesy, and peasy! Low-fat, nut-free, oil-free pesto made in minutes with peas and lots of nutritional yeast for an extra vegan cheesy flavor!
I didn’t think I liked pesto. But then I tasted this Low Fat Cheesy Vegan Pesto…
In general I’m not a big fan of garlic or basil, but with the intense cheesy flavor in this pesto I am a big fan of all of the above. Shoutout to nutritional yeast, you’ve change my mind about pesto.
Non-pesto related tangent: Do you ever feel like you don’t know how to express yourself in writing without emojis anymore? Like just then, I would’ve thrown in a hands raised emoji to say “Holla to the nooch!” It feels incomplete without. And there are many times when I need a grimacing face emoji or a heart eyes emoji and find myself lost for words without it. There are some things that are just best expressed by tiny yellow faces. I’m not sure what that says about the direction our world is going, but it probably isn’t good (see, a grimacing face emoji would’ve been perfect here).
Anyways, back to oil-free pesto.
How to Make Oil-Free Pesto
The phrase easy peasy has never been more apropos. Easy because all it takes less than 5 minutes and you have pesto. Peasy because peas are the base of this nut-free oil-free pesto. They have the right color, the right texture, and a mild flavor that just fades into the background as the basil takes over.
I’m really not qualified to make or judge pesto, I’m a baker, not a cook, and I’ve only had pesto twice in my life. But I know delicious when I taste it and this is definitely it.
So even if you aren’t a huge pesto fan, try this version! It’s a very persuasive pesto, it could change your mind too.
And it dresses up zoodles very well…
Easy, cheesy, and peasy! Oil-free pesto made with peas and nutritional yeast for a deliciously vegan cheesy flavor!Click To Tweet Print
- 1 cup frozen peas (defrosted)
- 2 large stalks of basil (about 15–20 leaves)
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- Juice of half a lemon
- 3–5 tbsps vegetable broth
- 1 clove garlic
- Combine all the ingredients except for the vegetable broth in a food processor or blender. Blend.
- Add the vegetable broth slowly and continue blending until you achieve your desired consistency.
- Use immediately or transfer to an airtight container and keep in the fridge for up to 4 days.