Low Fat Raw Vegan Pesto Recipe Video

Wish that you had a great low fat and raw recipe for Pesto?! Get ready because this recipe is delicious and can be used on everything! Use it as a salad dressing or even as a side dish to add a little pesto presto in your life!


Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient


 Arugula leaves2 Cup (32 tbs)
 Italian parsley1 Cup (16 tbs)
 Holy basil1 Cup (16 tbs)
 Garlic1 Clove (5 gm)
 Pine nuts1⁄4 Cup (4 tbs)
 Zucchini2 Medium

Nutrition Facts

Serving size

Calories 82 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20.5 mg0.9%

Total Carbohydrates 6 g2%

Dietary Fiber 2.1 g8.2%

Sugars 2.2 g

Protein 3 g6.4%

Vitamin A 39.9% Vitamin C 63.1%

Calcium 6.4% Iron 11.4%

*Based on a 2000 Calorie diet


1. On a chopping board, place the zucchinis and using a sharp knife, chop them into 1/4 inch thick slices and set aside.
2. In a food processor, add the zucchini pieces, followed by arugula, holy basil, Italian parsley, pine nuts and garlic.
3. Place the lid of the processor and blend for about 6 - 7 minutes or until well combined.
4. Once done, remove the pesto into a bowl.

5. Serve the raw vegan pesto sauce as a salad dressing or as dip with zucchini chips.