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Creamy Oil-Free Sun-Dried Tomato Pesto

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This delicious, easy, oil-free pesto is so creamy and flavorful, thanks to sun-dried tomatoes, edamame, and avocado! It's quick enough to make while the pasta's boiling. Mangia!

3 bowls of pesto pasta with hands reaching to one

How can pesto be oil-free and vegan? Since high quality fats are important for achieving a rich, creamy texture, as well as for our health, I feel they are an essential part of a delicious pesto. The key is to replace the fats usually provided by olive oil and parmesan with more nutrient- and less calorie-dense plant-based fats. In this oil-free pesto, I've added in avocado and edamame as replacements and they work so well!

Pine nuts are another rich traditional ingredient, and they can still be used in this recipe instead of the pumpkin seeds. I've chosen the pumpkin seeds, however, because they are far less expensive and can be easier to come by - and they balance the recipe beautifully!

Fun fact: The pasta in the images is pici, an Italian classic that I made by hand. I learned how to make pici at a cooking class in Tuscany, and while it is a bit time-consuming and the result is kind of a wacky pasta (at least when I make it!), it can be a fun, meditative experience. Do you want to learn how to make it? You can contact me to let me know!

Benefits

These are the things I think you'll love about this recipe:

  • quick and easy, can be made in 15-20 minutes; the time it takes to bring a pot to boil and cook pasta
  • 8 whole food ingredients
  • plant-based, vegan, gluten-free, oil-free, dairy-free
  • crowd-pleaser
  • can be frozen for future meals
  • an easy and delicious way to eat more veggies
  • kid-friendly
  • high quality, achievable weeknight dinner year-round
  • easy to swap ingredients for what you have on-hand
  • delicious on pasta, toast, roasted veggies, salad, or used as a dip
ingredients to make edamame pumpkin seed spinach pesto

Ingredients

These are the ingredients to have on-hand for this recipe

  • shelled edamame
  • fresh basil
  • spinach
  • lemon
  • sun-dried tomatoes, dry for oil-free or jarred
  • pumpkins seeds/pepitas
  • avocado or guacamole
  • nutritional yeast
  • garlic or garlic granules

Instructions

This recipe can be made in the time it takes to cook the pasta!

Start by boiling a pot of water for the pasta (if you're not having this pesto with pasta, use your smallest pot). Once boiling, drop the edamame in and boil for 3 minutes. Use a sieve/strainer to remove the edamame and place it in your blender or food processor. Then, go ahead and cook your pasta, if having.

Add the remaining ingredients to the blender/food processor and blend until well combined. You will likely need the tamper on your high speed blender.

That's it! Toss with pasta or roasted veggies. Also great as a dip or spread.

blender filled with freshly blended pesto

Substitutions

The following substitutions are included in the recipe:

  • avocado substitute: guacamole
  • pumpkin seeds: other seeds or nuts - I haven't tried all seed and nut options; theoretically they should be a good replacement, plus fun & tasty to experiment! I've enjoyed walnut and pine nut substitutes so far. Tip: toast nuts to bring out more flavor.

Feel free to try other substitutions if you're missing any ingredients. These are great options:

  • kale or other dark leafy green instead of spinach
  • frozen peas or other legumes instead of edamame
  • more greens instead of basil
a bowl of vegan pesto pasta

Equipment

The following equipment is required for this recipe:

  • Small pot to boil the edamame in. If enjoying with pasta, use the pasta pot before adding the pasta.
  • Food processor or high speed blender with tamper to combine the ingredients. Alternatively, you could also try using a mortar and pestle. I find a food processor to be the easiest option.

Storage

This pesto freezes well! Place in freezer-safe containers appropriately sized based on the amount you need to serve. I like using glass containers for less waste.

Tip

Make a double or triple batch so you can store some in the freezer for busy nights!

3 bowls of pesto pasta topped with vegan almond parmesan

Pairings

Creamy Oil-free Sun-dried Tomato Pesto goes great with:

  • parsley surrounding a platter of radicchio leaves filled with hummus
    Hummus Lettuce Wraps with Crispy Chickpeas
  • A ramekin of smoky hemp heart seasoning
    Smoky Hemp Heart Seasoning Mix
  • Crispy Roasted Radicchio Strips, Oil-Free
  • Maple balsamic roasted brussels sprouts on a square plate with a spoon holding a few.
    Maple Balsamic Roasted Brussels Sprouts (oil-free, vegan)

The Recipe

hands reaching for one of three pesto pasta bowls

Creamy Oil-Free Sun-Dried Tomato Pesto

This vegan oil-free pesto is creamy and rich, thanks to edamame and avocado! Quick and easy, it can be made while the pasta is boiling. Delicious over roasted veggies or as a dip, too.
5 from 2 votes
Print Pin Rate SaveSaved!
Course: Main Course
Cuisine: Italian, Mediterranean, vegan
Key Attributes: 15 minutes or less, avocado, basil, cheese sauce, edamame, oil-free, pesto, pumpkin seeds, spinach, sundried tomato, vegan
Prep Time: 12 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Fiber: 4.5g
Prevent your screen from going dark

Equipment

  • stovetop
  • high speed blender with tamper or food processor

Ingredients

  • 1 cup edamame shelled and frozen
  • ½ cup basil
  • 2 ½ cups spinach
  • 3 sundried tomatoes dry
  • ¼ cup pumpkins seeds I like sprouted pepitas
  • 3 tablespoons avocado or guacamole
  • 1 ½ teaspoons garlic granules or 3-4 garlic cloves
  • ½ teaspoon salt
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice about ½ lemon
  • ½ cup water

Instructions

  • Boil the edamame: If serving this pesto with pasta, boil pasta water in a pasta pot and cook the edamame in it for 3 minutes prior to adding the pasta. Use a handheld strainer to remove the edamame and place them in your blender or food processor. Then, go ahead and cook the pasta. If not making pasta, use your smallest pot to boil the edamame and strain.
    1 cup edamame
  • Add the remaining ingredients to the blender/food processor and blend until well combined. You will likely need the tamper on your high speed blender.
    1 cup edamame, ½ cup basil, 2 ½ cups spinach, 2 tablespoons lemon juice, 3 sundried tomatoes, ½ teaspoon salt, ¼ cup pumpkins seeds, 3 tablespoons avocado, ¼ cup nutritional yeast, ½ cup water
  • Toss with pasta or roasted veggies. Also great as a dip or spread.

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Creamy Oil-Free Sun-Dried Tomato Pesto
Amount per Serving
Calories
111.9
% Daily Value*
Fat
 
5.9
g
9
%
Saturated Fat
 
0.8
g
5
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1.9
g
Monounsaturated Fat
 
2.2
g
Sodium
 
314.9
mg
14
%
Potassium
 
496.2
mg
14
%
Carbohydrates
 
9.3
g
3
%
Fiber
 
4.5
g
19
%
Sugar
 
1.8
g
2
%
Protein
 
8.1
g
16
%
Vitamin A
 
1946.8
IU
39
%
Vitamin C
 
12.9
mg
16
%
Calcium
 
55.5
mg
6
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

 

 

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Kari smelling anise hyssop while standing behind her market basket and fresh produce.

Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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