This vegan pesto is free from oil and parmesan cheese, and yet is so good! I like to make it even healthier by adding an extra handful of spinach.
Add all the ingredients to the bowl of a food processor and blend until smooth. You may need to scrape down the sides every so often. You could use an immersion blender. If necessary, add some water (or even some olive oil if you don't want to omit it completely).
Serve with pasta, use as a base for pizza, or serve as a dip.
Keeps well in an airtight container in the fridge for up to 3 days.