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Healthy Basil Pesto (Oil-Free, Nut-Free, Vegan)

Healthy Basil Pesto

This is a much healthier version of Basil Pesto. It’s made with sunflower seeds, pumpkin seeds, nutritional yeast instead of cheese, nuts, and oil. It’s super easy and quick to prepare. Make this if you have lots of fresh basil to use up!
Course Condiment
Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 122kcal
Author Elephantastic Vegan



  • 2 cups fresh basil
  • 2 tablespoons sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup water


  • Place all the ingredients in a small blender or food processor.
  • Pulse a couple of times until it's chopped up and combined. You might have to scrape down the sides.
  • Enjoy it with homemade gnocchi, on pizza, with pasta, or in grilled cheese sandwiches.


Storage: Fill the pesto into an air-tight container and store it in the fridge if you don't use it immediately but keep in mind that it won't last as long as basil made with oil. I would store it 2 days max!


Calories: 122kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 585mg | Potassium: 334mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1272IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg