Vegan Spinach Basil Pesto

An easy to make vegan pesto sauce that uses nutritional yeast instead of Parmesan cheese!

Easy Vegan Pesto

I haven’t found a store bought pesto sauce that I love, so I make my own. I usually only do this in the summer time because I can’t resist the smell of the basil leaves at the Farmer’s Market!

If you haven’t found a store bought pesto that you love either, then I urge you to try this Spinach Basil Pesto Sauce. Traditionally, this sauce is made with Parmesan but you won’t even notice a difference without it. And adding the spinach makes it bright green. I can’t think of a better way to get your spinach in!

I learned about adding spinach to pesto sauce from my favorite little locally owned cafe. I once asked them if they would share their recipe. They couldn’t but said spinach is their secret ingredient! I scoured the Internet looking for a similar recipe and so far this is as close as I’ve come!

I will admit, I prefer to hide spinach. I think it’s best hidden in Chocolate Spinach Banana Muffins , a Peanut Butter Banana Spinach Smoothie , or these Hulk Spinach Banana Muffins ! After trying these recipes you’ll have your family convinced spinach isn’t so bad!

• Chocolate Spinach Banana Muffins
• Peanut Butter Banana Spinach Smoothie

What You’ll Need

1 cup Packed Fresh Basil Leaves

2 cups Packed Fresh Spinach Leaves

1 tsp Minced Garlic

2 tbsp Lemon Juice

2 tbsp Nutritional Yeast

1/2 cup Pine Nuts

1/2 cup Olive Oil

3/4 tsp Salt

How to Make Spinach Basil Pesto Sauce

Combine 1 packed cup of fresh basil leaves, 2 packed cups of spinach leaves, 1 tsp minced garlic, 2 tbsp lemon juice, 2 tbsp nutritional yeast, 1/2 cup pine nuts, 1/2 cup olive oil, and 3/4 tsp salt into a food processor and blend until smooth, scraping the sides as needed.

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Process – I just put all of the ingredients in my food processor and wa-la! Super easy. You may have to scrape the sides a few times before you reach the desired consistency.

Freezing – Pesto freezes really well – just freeze it in ice cube trays. Once frozen, pop them out and store the chunks in freezer bags.

Thawing – Store pesto in the refrigerator as it thaws.

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Calories 260, Protein 5g, Carbs 5g, Fat 26g