Go Back
+ servings

Oil-Free Vegan Pesto (with Arugula and Basil)

This vegan pesto sauce is oil-free and so flavourful. It is made with pumpkin seeds and pine nuts, for a thicker, nuttier pesto that is also great as a dip.
Total Time15 mins
Course: Condiment, Dip, Sauce
Cuisine: Italian, Vegan
Servings: 4
Calories: 120kcal
Author: Bree Sheree


  • ½ cup sweet basil loosely packed, 10 grams
  • 1 cup arugula loosely packed, 20 grams
  • ½ cup pepitas
  • ¼ cup pine nuts
  • 2 tablespoons nutritional yeast
  • 2-4 garlic cloves*
  • 2 teaspoons lemon juice
  • ¼ - ½ cup water


  • Add all ingredients to a high-powered blender or food processor and blend until the nuts and seeds are fully broken down and your desired texture of pesto is reached.


*The number of garlic cloves will depend on your personal preference. I recommend starting with two, then do a taste test and add more if desired.
This is quite a thick pesto, which makes it great as a dip. If you want to thin it out a bit more to use it as a pasta sauce, just add some more water. Start with ¼ of water, and slowly add more as needed.
Makes approximately ¾-1 cup of pesto.
Store in the fridge for up to 3 days. 


Calories: 120kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 217mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg