Vegan Basil Spinach Pesto

Vegan Basil Spinach Pesto is super healthy and packed with both nutrients and flavor! It is just pure green goodness that tastes awesome!

This delicious and flavorful pesto is gluten-free and low-carb. However, you do not need to be vegan, or on any special diet, to appreciate this pesto. Vegan or not, it is some darn good pesto! You can incorporate this vegan pesto into your diet whenever you want to add a healthy punch of flavor to a dish.

This basil, spinach and walnut pesto is so versatile and can be used for so many things. You can use it as a dip, a spread, a sauce, a topping, add it to dressing, make pasta with it, the possibilities are endless. To use it as a pasta sauce, please see my recipe for Vegan Pesto Pasta. Whatever you decide to pair it with will have a super boost of vitamins and antioxidants!

I hope that you enjoy the vegan pesto sauce!

If you are not vegan, you might want to try my Basil Pesto Sauce. I use it to make Pesto Chicken and Veggies for dinner and it is a delight.

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Vegan Pesto Ingredients

• fresh basil
• fresh baby spinach 
• raw unsalted walnuts
• minced garlic
• extra virgin olive oil
• lemon juice
• kosher salt
• freshly ground pepper
• nutritional yeast – You can substitute grated parmesan cheese for non-vegan pesto.

How to make Vegan Pesto Sauce

Creating a vegan pesto sauce is so simple. I used a food processor to make this pesto. Making pesto in a food processor is so quick and easy. You can whip it up in 5 minutes! 

First, add the walnuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.

Add the basil, spinach, salt and pepper to the food processor. Secure the lid and set to the lowest setting. While it is blending the basil and spinach, slowly pour in the lemon juice and olive oil through the feed tube. Blend until it is completely mixed. Scrape the sides if needed.

Turn off and add the nutritional yeast. Secure the lid and puree all ingredients for about 1 minute in 15-second intervals, scraping the sides in between intervals until the pesto is completely mixed. You can do a taste test and add additional salt and pepper to your personal preference. Do a taste test and add additional salt and pepper if needed. Enjoy!

(Recipe originally published on January 2nd, 2019)

Print Recipe

Vegan Basil Spinach Pesto

This Easy Vegan Basil Spinach Pesto is pure green goodness that is delicious, easy and ready in 5 minutes!

Course

Appetizer, Main Dishes

Cuisine

Healthy, Italian, Vegan

Keyword

Low Carb, Vegetarian

Prep Time

5 minutes

Servings

batch

Ingredients

• 1/2 cup raw unsalted walnuts
• 2 tablespoons minced garlic
• 1 cup Fresh Basil packed - large stems removed
• 2 cups fresh spinach packed - large stems removed
• 1/2 teaspoon Kosher Salt or to taste
• 1/4 teaspoon freshly ground pepper or to taste
• 1/3 cup olive oil
• 3 tablespoons lemon juice or juice of 1 medium lemon
• 1/4 cup nutritional yeast substitute grated parmesan cheese for non-vegan

Course Appetizer, Main Dishes Cuisine Healthy, Italian, Vegan Keyword Low Carb, Vegetarian Prep Time 5 minutes Servings batch Ingredients 1/2 cup raw unsalted walnuts 2 tablespoons minced garlic 1 cup Fresh Basil packed - large stems removed 2 cups fresh spinach packed - large stems removed 1/2 teaspoon Kosher Salt or to taste 1/4 teaspoon freshly ground pepper or to taste 1/3 cup olive oil 3 tablespoons lemon juice or juice of 1 medium lemon 1/4 cup nutritional yeast substitute grated parmesan cheese for non-vegan

Instructions

1. Add the walnuts and the garlic to the food processor. Secure the lid and blend for 15 seconds. Turn off and scrape the sides if needed.
2. Add the basil, spinach, salt and pepper to the food processor. Secure the lid and set to the lowest setting. While it is blending the basil and spinach, slowly pour in the lemon juice and olive oil through the feed tube. Blend until it is completely mixed. Scrape the sides if needed.
3. Turn off and add the nutritional yeast. Secure the lid and puree all ingredients for about 1 minute in 15 second intervals, scraping the sides in between intervals until the pesto is completely mixed. Do a taste test and add additional salt and pepper if needed.

Recipe Notes

• You can do a taste test and add additional salt and pepper to your personal preference.
• If you are not vegan, you can substitute the nutritional yeast with parmesan cheese.
• To use it as a pasta sauce, please see my recipe for Vegan Pesto Pasta.