Low Fat Oil Less Pesto
Brighten your meals with this vibrant, guilt-free recipe for Low Fat Oil Less Pesto! Packed with the fresh, aromatic flavors of basil and baby spinach, this dairy-free and oil-free pesto is a game-changer for health-conscious food lovers. What sets it apart is the creamy richness achieved with just a touch of raw cashews and a boost of umami from nutritional yeast—no oil or heavy dairy needed. This quick, 10-minute recipe uses low-sodium vegetable broth to create a velvety, versatile sauce perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted veggies. With plant-based ingredients and minimal prep time, this low-fat pesto is not only heart-healthy but also an easy way to elevate any dish. Perfect for vegans, clean eaters, or anyone craving a fresh, wholesome twist on a classic favorite!
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Recipe Information
Ingredients
- 2 cups (lightly packed) Fresh basil leaves
- 1 cup (lightly packed) Baby spinach
- 2 whole Garlic cloves
- 2 tablespoons Raw unsalted cashews
- 2 tablespoons Nutritional yeast
- 2 tablespoons Freshly squeezed lemon juice
- 1 cup Vegetable broth (low sodium)
- 0.25 teaspoon (adjust to taste) Salt
- 0.25 teaspoon (adjust to taste) Ground black pepper
Instructions
Rinse the fresh basil leaves and baby spinach under cold water and pat them dry with a clean kitchen towel or paper towels.
Peel the garlic cloves and set them aside. If you prefer a milder garlic flavor, you can lightly roast the garlic before use.
In a high-speed blender or food processor, combine the basil leaves, spinach, garlic, cashews, nutritional yeast, lemon juice, salt, and black pepper.
Add half of the vegetable broth (about 1/2 cup) into the blender or food processor to help blend the ingredients.
Blend the mixture on high speed, gradually adding the rest of the vegetable broth as needed to reach your desired consistency. The final texture should be smooth but slightly thick.
Taste the pesto and adjust the seasoning with more salt, black pepper, or lemon juice, if needed.
Transfer the oil-less pesto to an airtight container and refrigerate for up to 5 days, or use it immediately as a sauce, spread, or dip.
Nutrition Facts
Calories |
48 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
