Learn how to make Super Healthy Spinach and Basil Pesto with this easy recipe! 9 simple ingredients create this flavorful dip which is vegan, dairy free, and gluten free!
There’s this really cool thing that happens when you toss spinach, basil, lemon, oil, garlic, and pine nuts in a blender…
THEY TURN INTO FOOD!!! Pesto like food. Pesto that’s gorgeously green, effortlessly vegan, and so flavorful you’ll want to spread it, dip it, and dunk it in and on everything you eat! It’s also can be tossed with pasta for hot pesto or cold pasta salad.
Dairy Free Pesto
I made this last week when I really wanted to not order take-out, but also was registering a big fat ZERO on the wanting to cook dinner scale. I’ve been kind of not wanting to cook dinner all this week. I dunno what that’s about…
Oh! And I chose not to add cheese to this pesto even though we had some sitting right in the fridge. I’ve been wanting to play mad scientist for a while and see if vegan pesto could actually be good, and I was very rewarded for this effort. No cheese… and still so damn tasty. Who knew?
This pesto + you = Lovers 4ever. Try it and you’ll see what I mean 😉 xoxo
More Pesto Recipes:
If you try this recipe for Super Healthy Spinach Basil Pesto, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day ♥
Super Healthy Spinach Basil Pesto (Vegan // Dairy Free // Gluten Free)
- 2 big handfuls of baby spinach leaves (2 cups)
- 1 big handful clean basil leaves (1 cup)
- 1/3 cup pine nuts
- 5 cloves of garlic, skins and stubby bottom part removed, cut into rough chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper, optional (but adds a great pop of heat!)
- Juice and zest of one small lemon (make sure those pesky seeds don't get in there!)
- 1/2 cup + 3 tablespoons olive oil
- Blend the spinach, basil, pine nuts, garlic, salt, pepper, lemon juice, lemon zest, and 3 tablespoons of the olive oil in a food processor or strong blender until almost smooth. Scrape the sides of the bowl down with a spatula as often as necessary.
- Drizzle the remaining olive oil into the mixture while processing until smooth. Feel free to leave this chunky or blend it completely smooth. It's great both ways! Store in a clean airtight container for up to 5 days!
Librarian Lavender says
This pesto looks really good, I can’t wait to try the recipe!
Yay! Hope you love it!
Nicole ~ Cooking for Keeps says
Tasty and gorrrrrgeous. So green! In a good way. 🙂
Thank you my pretty!
Beautiful! Look at that colour!
Rachel Cooks says
What a wonderful version of pesto! Looks great!
Millie l Add A Little says
Yum this so looks so delicious! And so great it’s dairy free! I’ve tried one dairy free pesto before and it was so delicious so I’ve always wanted to recreate it!
Kayle (The Cooking Actress) says
ohhhhh yeah! This pesto is perfect! I love love LOOOOVE IT! yayyy
Delicioso y muy creativo, congrats, me gusta un pesto que no tenga queso, así no engorda, gracias.
Hi I’m making this Sunday as a pasta dish. Question is how much this serves and can oil be reduced some
Hi Amanda. This will make enough pesto for one pound of pasta (add a little warm water if you need to stretch it). You can reduce a little oil, but not too much or it won’t be thin enough to blend.
Thanks, 8m going to make asure recipie says, if I like I might try to use a little less next time. Thx
Wonderful! Enjoy 🙂
I will definitely try it…I will let you know. ..:-)
Great! I look forward to hearing how it turns out 🙂
Do you think the taste would be greatly altered by not including the pine nuts?
I just made it with walnuts instead (didn’t have pine nuts) and it’s great.
Question: in place of pine nuts could you use walnuts or almonds?
Hi Ashley! I think that would work just fine 🙂
I have a cousin with a nut allergy, would using sunflower seeds instead alter the flavor?? I’ve made this as is for myself and LOVED it, so just wondering how you think it would turn out using sunflower seeds! Thanks!!
This looks so good! But how many servings is it or rather what is the serving size.
Any idea how well this freezes?
Love this simple clean version! I use a smallish medium avocado in place of the oil, then use a tbsp of olive oil and it does the trick! I also add a couple jalapenos to give it a kick!
Amazing. I substituted the pine nuts for cashews. Used the red pepper flakes and only had half a lemon that I seated and juiced. Still the most amazing recipe for pesto ever! Than I you. The flavor profiles are complex and delish.
Allison Hardy says
I just made this and it is amazing!!! I have never had or made pesto sauce but a new recipe I am trying tonight calls for pesto sauce. I have one child with a dairy allergy so we went dairy free two years ago. Thank you for sharing this, its going in my recipe book.
Made this over the weekend. Amazing! I’ve been searching everywhere for an amazing vegan pesto and this hits the spot, thank you!!!
Carrie Sichley says
I have made many pesto recipes in my lifetime. I always ask my family for their critiques to see if I’d make it again. Well this will be my last basil recipe!! My one daughter said that by far this recipe was the best one she ever tasted. My other daughter informed me that she was adding this recipe to her cookbook for college ( her dorm has a full kitchen ) Thank you for such a fabulous recipe
Delicious!!! We are planning to make this a staple in our house. What is the nutritional breakdown??
This is very tasty.
I just made a triple batch, and used it over my pasta for dinner.