Gourmet Economist

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Meal Prep

Fat-free Basil Pesto

This is a very simple pesto recipe that’s easy to make and freeze. It’s completely fat free and packs the full flavor of basil complemented with a lot of garlic and a hint of black pepper. I add nutritional yeast as a substitute for the traditional parmesan cheese in the recipe. You can add this pesto to pasta, sandwiches, potatoes, or anything really!

Fat-free Basil Pesto

Prep Time 5 minutes
Course Meal Prep
Cuisine Italian
Servings 1.5 cups


  • 3 Large garlic cloves
  • 2 cups Fresh basil leaves
  • 1 tsp Whole black peppercorns optional but this adds that perfect amount of kick to the pesto
  • 1 tbsp Nutritional yeast
  • 1 pinch Sugar
  • 1 cup Water
  • 1/2 tsp Lemon juice
  • Salt to taste


  • Thoroughly wash the basil leaves.
  • Add the basil leaves, garlic, peppercorns and a pinch of sugar to a blender/food processor and blend adding a little water at a time until you reach your desired consistency.
  • Mix in the nutritional yeast, lemon juice and salt and process very briefly, just long enough to combine. The lemon juice enhances the color of the pesto and gives it that fresh green color that everyone loves!
  • You can use the pesto right away or freeze it for up to 6 months.


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