Oil Free Pesto

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Skip the dairy, nuts and oil and try this simple Oil Free Pesto. I love a good Oil Free Pesto and the flavors it adds to pastas, wraps and pizzas. I was determined to figure out a pesto that didn’t break the macro bank but gave me everything I craved. This pesto does the trick. It’s garlicky and lemony and packs a punch. Try it on your next pizza, sandwich, wrap or mix it with some laughing cow wedges and make a creamy pasta. 
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Glass bowl of bright green pesto.
Parmesan cheese sprinkling onto a plate of pesto pasta.

How is this an Oil Free Pesto?

I am not sure this sauce could get any more macro friendly as it’s low fat and low carb for the entire jar of pesto. The entire jar is 59 calories! 

This pesto takes all the best flavors and combines them with zero oil and zero added fat. Get all your fat from the other great toppings you’ll add to your dishes like cheese. 

Ingredients: 

  • Basil – I used a 2 oz. container of fresh packaged basil 
  • Spinach – 2 big handfuls of fresh baby spinach 
  • Garlic – 4 cloves cleaned and placed in whole 
  • Lemon – 1/2 a lemon juice for some tang 
  • Salt and Pepper – I only use A M Salt  and fresh cracked pepper 

Flavor adds:

  • Red Pepper Flakes for some spice 
  • Almonds or walnuts for some added fat, nuttiness and texture
  • Water vs. oil if your add in makes it to thick 
  • Or add oil for some added fat

Now sure what to put pesto on?

Pesto pasta in a black skillet.
  • Toast with sliced hard boiled egg and red pepper flakes
  • Mix with all kinds of pastas 
  • Add to Air Fryer Potato Wedges 
  • Use as pizza sauce 
  • Use as salad dressing 
  • Add to sandwiches, wraps and crunchwraps as spread
  • Stuff chicken with cheese and pesto and bake for a quick protein packed meal
  • Put on a bagel with some whipped cream cheese for a savory snack 
Glass bowl of bright green pesto.

Oil Free Pesto

Danielle Lima
Skip the dairy, nuts and oil and try this simple Oil Free Pesto. I love a good Oil Free Pesto and the flavors it adds to pastas, wraps and pizzas. I was determined to figure out a pesto that didn’t break the macro bank but gave me everything I craved. This pesto does the trick. It’s garlicky and lemony and packs a punch. Try it on your next pizza, sandwich, wrap or mix it with some laughing cow wedges and make a creamy pasta. 
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Prep Time 10 minutes
Cook Time 2 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 1 Jar
Calories 59 kcal

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Ingredients
  

  • 2 cups fresh basil (2 oz.)
  • 2 cups spinach
  • 1/2 large lemon juiced
  • 4  cloves of garlic
  • 1 Tbsp. water
  • pinch of salt
  • fresh cracked pepper

Instructions
 

  • Place all ingredients in a high speed blender (I use a single serve smoothie blender cup) or a food processor if you'd like the pesto chunky.
    Blend until you reach the desired texture. Taste and season with additional salt and pepper as needed. You could also add cracked red pepper for some spice.
  • Recipe makes roughly 140 grams of sauce. The entire jar of sauce is 59 calories and 11 carbs. Split into 10 servings this is 6 cals and 1 carb. Considering you're not going to use the entire jar at once, I think we can all agree this is a free sauce.
    Nutrition facts listed are for the entire jar.

Notes

  • Nutritional information is an estimate and will vary with substitutions.
  • Add to sandwiches and wraps.

Nutrition

Serving: 140gCalories: 59kcalCarbohydrates: 11gProtein: 6g
Tried this recipe?Let us know how it was!

2 Comments

    1. Mason jar in the fridge. It starts to get darker as it sits but it still tastes great up to a few days later. You could also freeze leftovers immediately after making it. I freeze in Souper Cube small 2 tbsp. trays so I can take out 1 serving at a time.

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