Vegan Spinach Pesto

Jar of pesto on wooden cutting board surrounded by spinach leaves, walnuts, and lemon halves.

4.60 from 5 votes

Vegan Spinach Pesto is super easy to make in minutes with just a handful of ingredients. It uses spinach instead of basil, is oil free, dairy-free, and gluten free. Enjoy it on pasta, pizza, sandwiches, or as a dip for raw veggies or crackers.

Prep Time10

Total Time10

Course: Condiment

Cuisine: American, Italian Inspired

Keyword: Oil Free, Quick & Easy, Vegan

Servings:

Calories: 92.2kcal

Author: Teresa Sklenicka

Ingredients

4 packed cups spinach leaves
3-4 cloves garlic minced
½ cup chopped walnuts
3 tablespoons nutritional yeast
2 tablespoons lemon juice
2 teaspoons dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon water or more as needed

Instructions

If you're using a fresh bunch of spinach, place it in a large bowl of water to clean off any dirt. Drain it and dry it in a salad spinner. This step isn't necessary if you are using bagged spinach that has been pre-washed.
Add the spinach, nutritional yeast, chopped walnuts, dried basil, minced garlic, lemon juice, salt and pepper to the bowl of a food processor. Pulse to chop it up.
Add a tablespoon of water and process on low until it is blended. If it is too thick, add more water a teaspoon at a time to get it to your desired consistency.
Taste and adjust seasonings as desired.

Nutrition