This vegan nut free pesto sauce recipe is not only oil free, but also nut free! So if you’re allergic to nuts or you’re trying to watch your fat intake, then this is a fantastic plant based pesto recipe for you.
It’s so tasty and great with pasta, potatoes and even as a dip!
If you love sauces and condiments as much as I do, then be sure to check out my Sauces and condiments masterclass and ebook here.
Let’s get into this delicious vegan nut free pesto sauce…
1 cup chickpeas, drained
2 handfuls of chopped kale (or spinach if you prefer)
1 big bunch of fresh basil
a dash or two of white pepper
2 cloves garlic, peeled
1 tbsp lemon juice
1/2 cup nutritional yeast flakes
1 tbsp white miso paste
1/4 cup plant based milk (I used soy) – more if you want a thinner sauce
Place all ingredients into a food processor or blender.
Process until creamy and the texture that you prefer (see video at top of page for visual instructions).
Pour into an air tight container with lid and store in the fridge for up to 5 days.
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