Pesto has always been a rare occurrence on our menu. Not that I wouldn’t like to have it more, but it always comes in small jars and its way more expensive than other pasta sauces. I have only made it once or twice and it didn’t turn out quite right. I blame my Ninja on that.
A few weeks ago I started to get a real craving for some good pesto since it has been so long. Hmm… I wasn’t even going to waste my time trying to find a nut-free, vegan pesto to buy. I knew I had to make my own. I figured pepitas are green so they would work well. To make it more budget-friendly I decided to use spinach with it. Why oil-free, you ask? Most pesto recipes I have come across ask for a ridiculous amount of olive oil. I wanted to challenge myself and see if it were possible to make an oil-free pesto and it still be good.
You can be the judge of the outcome, but I’m pretty darn proud of myself for this little experiment. I’m even more proud that little tummy enjoyed it as much as she did. After all, she is my nut-free inspiration. Mommy win!
vegan, soy-free, nut-free, gluten-free, oil-free
makes about 2 cups
- 1 zucchini, diced small
- 3/4 cup filtered water, divided
- 1 cup raw pepitas
- 2 cups spinach, packed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt (optional)
- In a food processor or blender, blend zucchini with 1/4 cup water until zucchini is liquified.
- Add pepitas and 1/4 cup more water. Blend until pepitas are ground.
- Add in spinach, nutritional yeast, and salt. Turn processor on and drizzle in remaining 1/4 cup of water until everything is blended and smooth, scraping down sides as needed. You may not need all the water that is left.
- This is best eaten right away with your favorite pesto dish. If can be stored in an airtight container in the fridge for a few days, if necessary.