Making a pesto sauce is easy.  Simply greens, nuts, garlic, and usually some oil, lemon, and Parmesan, right?  But what if you are following a strict plant-based diet and do not want any oil or cheese?  We’ve come up with a really interesting pesto recipe that we are sure you’re going to love.

In this version we eliminated the oil completely so it is fat-free. We also made this a vegan dairy-free recipe by eliminating the cheese.  Combining spinach and basil gave this pesto recipe a delicious rich flavor, and the addition of pecans gave it just enough extra nutrition and delicious texture to make this an incredible dish!

Vegan Spinach Basil Pecan Pesto

Fat-free, dairy-free and super tasty, this is a great twist on traditional pesto recipes


Low cal Calories 18kcal

fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 63mg

Low carbs Total Carbohydrate 2g

Serving size 42g Calories from fat 9kcal Fiber 0g Protein 1g Sugar 1g
6 servings


  • 2 cloves garlic
  • 2 cups fresh spinach leaves
  • 1 cup fresh basil
  • 6 tablespoons lemon juice
  • 1/4 cup fresh pecans or walnuts
  • 1/4 cup tahini (optional)
  • 1/4 cup almond milk (if not using tahini)
  • 1/8 teaspoon salt


  1. In a blender combine all the ingredients except for almond milk and tahini. Blend well. Create a paste by adding tahini or almond milk a little at a time until you reach the consistency you prefer.
  2. Spoon pesto into hot pasta or steamed vegetables and serve.


  • The goal of the tahini or almond milk is to help blend the ingredients to make a paste. Add a little, add a lot, it is up to you to make this the consistency you want. You can also use walnuts or other nuts instead of pecans.