Spinach Basil Pesto

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5 from 1 vote

Spinach Basil Pesto

I LOVE pesto! It's so easy to make and can be tossed with pasta, used as a sandwich spread, served as a dip, drizzled on a tofu scramble, and in so many more ways. I love adding spinach to pesto to help bulk it up a bit. If you like, try subbing the spinach for arugula for a peppery flavor.
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Prep Time10 minutes
Total Time10 minutes
Meal Type: Dressings & Sauces
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Oil-Free, Soy-Free
Tool: Blender, Food Processor
Ingredient: Lemons, Spinach
Servings: 8
Ingredients
  • 1⁄2 cup(s) pine nuts (or sub walnuts)
  • 1/4 cup(s) olive oil (sub aquafaba for oil-free)
  • 1 cup(s) fresh spinach
  • 1⁄2 lemon juiced
  • 1⁄2 cup(s) fresh basil
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) water
  • 3 clove(s) garlic
  • 1⁄4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
US Customary - Metric
Instructions
  • Place all the ingredients into a blender or food processor and blitz until smooth. Serve as desired. Store in an air-tight container in the fridge for up to 5 days or freeze it.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 128kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 76mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan