This Oil-Free Vegan Pesto recipe is made with hemp seeds and pumpkin seeds for a cheaper and nut-free homemade version of traditional pesto.

I like to think that this pesto is the besto and I hope you enjoy it too!

I’ve experimented with a few pinenut alternatives in pesto, like walnuts and macadamia nuts, but have found that hemp seeds and pumpkin seeds are more affordable and give the pesto a creamy and minimally chunky texture that is perfect for pastas and sandwich spreads.

Oil-Free Vegan Pesto Ingredients

Fresh basil, and lots of it!
Hemp seeds – hulled, which means without the shell or “hull” of the seed. Hemp seeds give the pesto a creamy texture without the need for oil.
Pumpkin seeds – without the shell. Also called Pepitas. Pumpkin seeds give this pesto the nutty flavor and add texture.
Nutritional yeast – replaces the parmesan in traditional pesto. Nutritional yeast adds a cheesy flavor without the need for dairy.
Lemon juice – for a hint of tang and to preserve the green color of the pesto. Without the lemon juice, the pesto will turn brown from oxidation of the basil.
Fresh garlic – adds a savory flavor that pairs perfectly with basil.

Traditionally, pesto is made with oil and parmesan cheese. To make this pesto vegan and oil-free, nutritional yeast is included to provide that cheesy flavor, and simple water and hemp seeds eliminate the need for oil. Plus, nutritional yeast is also a great source of B-vitamins including B-12!

How to make pesto without oil

Add ingredients to a food processor. Blend the basil, hemp seeds, pumpkin seeds, nutritional yeast, and lemon juice, salt and pepper until well combined.
Turn the food processor or blender to a slow speed.
Open the top, and slowly pour in the water. Blend until almost smooth, but with some texture remaining.
Adjust salt and pepper to taste before serving.

Oil-free Vegan Pesto serving suggestions

I like to eat this pesto on pasta, pizza, bagels, and crackers. I think it pairs great with kalamata olives and fresh tomatoes.

Add this vegan pesto to other recipes like Oil-free Lasagna, Vegan Meatball Subs, or dolloped onto Breaded Cauliflower Steaks.

Storage tips

This recipe makes quite a bit of pesto (3 cups). It can easily be stored in the fridge for up to a week or in the freezer for longer term storage.

Store it in multiple small containers or jars (about 4 oz sized) in the freezer and use them when I am short on time or energy. You can make delicious pasta with very little time or effort!
Before sealing the lid, squeeze a bit of lemon keep it extra fresh.

I hope you enjoy this plant based pesto without oil and share it with friends and family! If you love pasta (like me), check out my other top favorite pasta recipes that are also oil-free and vegan: