Say goodbye to store-bought pesto with these three incredible oil-free options! Try a classic basil pesto with a zing of lemon, a zesty cilantro pesto with a spicy kick, or a tangy parsley pesto loaded with sun-dried tomatoes and olives.
This recipe was originally published in March 2019. It has been updated for content and photos.
Each recipe is oil-free, nut-free, dairy-free, vegan, and low-calorie, and they all come together in just 5 minutes!
Homemade pesto sauce is an easy, flavourful, utterly delicious way to liven up your favourite dishes.
It has a place in so many recipes, from pizza to pesto pasta, quinoa, brown rice, zoodles, socca and so much more.
Why you’ll love these
- They are preservative-free, unlike many store-bought varieties.
- Each is made without oil, keeping the pesto low in fat and calories.
- Allergen friendly! No dairy, no pine nuts (or any other nuts), gluten-free and soy-free.
- Easy to make. Each one uses only a small handful of ingredients and is ready in 5 minutes.
- Super delicious! Each with its own unique and distinct flavour profile.
Is pesto vegan?
Sometimes yes, but often not. If purchasing store-bought versions, make sure to read the ingredients.
Pesto often contains dairy, typically Parmesan cheese which is not only not vegan, but often, Parmesan cheese is not even vegetarian.
Surprised? Ya, I was too.
Parmesan cheese often contains calf rennet which is a product derived from an animal’s stomach. So no, sorry, pesto with Parmesan cheese is typically not vegetarian.
Is pesto healthy?
Pesto is generally considered healthy since it’s made using fresh herbs, often basil, or other wholesome greens. Fresh herbs are very good for digestion and they also contain an abundance of nutrients.
However, store-bought versions often contain a lot of oil (usually seed oils) and empty calories, so homemade pesto is always best!
Homemade allows you to control every ingredient, making it a far superior and nutrient-dense choice.
For each of my three oil-free pesto options below, I’m using a high ratio of fresh herbs, so you can be sure you’re reaping the benefits from the basil, cilantro or parsley, depending on which version you make.
What is pesto made with?
A classic pesto is made using basil (or another green), extra virgin olive oil, garlic and a little salt.
Since I’m skipping the oil, I’m using lemon or lime juice and water.
The result is an incredibly creamy and delicious sauce you’ll want to spread on everything!
How to make it
I’ve got THREE incredble oil-free pesto varieties for you to try.
Option #1 – Basil Pesto with Lemon
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
Add all the ingredients except the water to your food processor or blender. (photo 1)
Blend until smooth and scrape down the sides as needed. Add 1 tablespoon of water at a time until the desired consistency is reached. (photo 2)
Transfer to an airtight container or jar if not using immediately.
Option #2 – Zesty Cilantro Pesto with Jalapeno
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Use raw, unsalted sunflower seeds, or skip the salt.
Add everything except the water to your food processor or blender and process until smooth, scraping down the sides as needed. (photos 1-2)
NOTE: Add the water, one tablespoon at a time, as needed to reach the desired consistency.
Transfer your cilantro pesto to a jar or container and store it in the refrigerator to consume within a few days, if not using immediately.
Option #3 – Parsley Pesto with Sun Dried Tomato & Olive
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Make sure to purchase sun-dried tomatoes in a vacuum-sealed bag (not jarred) to avoid excess oil.
Add all the ingredients, except the water to your food processor or blender and process until smooth, scraping down the sides as needed. (photos 1-2)
NOTE: Add the water, as needed, one tablespoon at a time, until you reach desired consistency.
Transfer and store in a jar or container if not using straight away.
Substitutions + Variations
Yes absolutely. With any of the options below, you may swap the basil, cilantro and parsley interchangeably.
You may also try other greens like spinach, peas, mint, arugula, or kale.
For a dairy-free cheesy flavour add a few tablespoon of nutritional yeast.
The sunflower seeds may be swapped for pumpkin or pepita seeds if preferred. But, use raw, unsalted seeds. Or, if you can’t find unsalted, skip the salt.
If you don’t need a nut-free pesto, add pine nuts or walnuts to any of the three options. (Omit the sunflower seeds for the cilantro version if adding nuts.)
Pesto FAQs
The main reason this may happen is if you’re using olive oil and it is emulsified in your food processor, this can release a bitter taste. Great news! Since there’s no oil in these recipes, no need to worry!
You may GENTLY heat pesto, but it shouldn’t be cooked. The herbs will turn very dark in colour when cooked, and typically if you’re adding pesto to a hot cooked dish, there will be enough heat to warm it up.
Yes, it can be great used cold, for instance, in sandwiches or pasta salad.
So many options! Pasta, zucchini noodles AKA zoodles, sandwiches, pizza, tomato salad, vegetables, topped on a baked potato and so much more!
Store in a jar in your fridge to use within 2-3 days. Or freeze it air-tight for up to 6 months. Thaw in the refrigerator overnight and use in your favourite recipes. You may also freeze pesto into ice cubes with an ice cube tray for individual portions.
Expert Tips
- Use a food processor or blender on LOW speed for a finely chopped texture.
- If you prefer a completely smooth consistency, use a blender, but try not to overprocess.
- You may sub the herbs for any you prefer, just keep the same ratio.
- This recipe is easily doubled, tripled, or more. Especially useful during harvest time when you’ve got plenty of fresh herbs in the garden to use up.
KEEP SCROLLING PAST THE FIRST RECIPE CARD FOR ALL THREE FLAVOURS!
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
More dips + sauces
📖 Recipe
Equipment
Ingredients
- 2 cups fresh basil leaves packed
- 3-4 cloves garlic peeled
- 2 tablespoons lemon juice approx half a large lemon
- ½ teaspoon sea salt or to taste
- 1-2 tablespoons water as needed
Instructions
- Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
- Add 1 tablespoon of water at a time, as needed to reach desired consistency.
Notes
Nutrition
📖 Recipe
Equipment
Ingredients
- 2 cups fresh cilantro packed
- 3-4 cloves garlic peeled
- 2 tablespoons lime juice approx 1 small lime
- 1 jalapeno seeds removed for less spice
- ½ cup raw sunflower seeds unsalted
- ½ teaspoon sea salt
- 2-4 tablespoons water as needed
Instructions
- Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
- Add 1 tablespoon of water at a time, as needed to reach desired consistency.
Notes
Nutrition
📖 Recipe
Equipment
Ingredients
- 2 cups fresh parsley packed
- 3-4 cloves garlic peeled
- 2 tablespoons lemon juice approx half a large lemon
- ½ cup sun dried tomatoes
- ½ cup kalamata olives
- ¼ teaspoon sea salt
- 3-6 tablespoons water as needed
Instructions
- Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
- Add 1 tablespoon of water at a time, as needed to reach desired consistency.
Cai says
Bright and lovely basil-lemon flavor without the calories of regular pesto. Thank you for this recipe!
Rosa says
You’re very welcome Cai!
Yvonne Renoult says
When it comes to the jalapeño pesto, is there a substitute For the jalapeño to make it mild but still flavorful? Thanks
Rosa says
Poblano peppers or green bell peppers would be great alternatives.
Becca says
I made the cilantro jalapeno pesto and WOW it’s great! I think I left about half the seeds in the jalapeno and a nice kick but not overpowering. This will be a new staple in my kitchen!
Rosa says
Thrilled you enjoyed it Becca! 🙂
Donna says
These recipes look wonderful. Can’t wait to try. I love the idea from comments to freeze into ice trays and bag for freezer.
CAROL says
The pesto can be poured into ice cube trays, & when frozen can be put into plastic bags. Take out cubes as needed! Thank you for these yummy, healthy recipes!!
Rosa says
Fantastic idea Carol. Thanks so much for sharing. 🙂
Roxana Wibberley says
I agree with you