

Vegan Spinach Pesto
This recipe makes about 1 1/2 cups of pesto. A serving size is 2 tablespoons
Prep Time 5 minutes
Yields 1 1/2 cups (approximately)
Calories 28 kcal
Ingredients
- 5 ounces baby spinach (about 5 cups)
- 2 ounces basil (about 2 cups)
- ¼ cup pistachios
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon mellow white miso
- 2 garlic cloves
- ½ teaspoon sea salt
- ¼ cup olive oil
Instructions
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Add the spinach, basil, pistachios, nutritional yeast, lemon juice, miso, garlic, and salt to a food processer fitted with an s-blade, and process until the ingredients are coarsely chopped.
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While the processor is still running, add the olive oil through the top opening. Processed until mixed thoroughly, but not a paste. The pesto should be a little chunky.
Some of my favorite recipes that use spinach pesto include:
- Vegan Tomato Tartlets with Spinach Pesto
- Zucchini Noodles with Spinach Pesto
- Lemon-Rosemary Grilled Tofu Sandwich
- Avocado Toast
Oh yum! I love that it has pistachios in it – I bet that’s really yummy.
Thank you, Becky! I love it so much that I could eat it with a spoon! 🙂