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Jar of vegan spinach pesto with a spoon in it.

Vegan Spinach Pesto

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Amercian
  • Diet: Vegan

A delicious, vegan pesto perfect as a spread for sandwiches or wraps, pasta sauce or a dip for raw veggies or crackers.


Scale

Ingredients

  • 1/4 cup extra virgin olive oil (plus 12 tbsp more, if needed)
  • 1/4 cup water
  • 1 cup fresh basil (30 g)
  • 2 cups fresh spinach (60 g)
  • 1/2 cup of almonds (85 g)
  • 3 cloves of garlic, peeled (13 g)
  • 1/21 tsp sea salt, to taste
  • 12 tbsp lemon juice

Instructions

  1. Add all ingredients to blender or food proccessor, except for the extra 2 tablespoons of olive oil.
  2. Blend on high until smooth, stopping to scrape down the sides.
  3. Continue to blend and slowly pour in extra olive oil until you reach desired consistency. Add the sea salt to taste.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 117
  • Sugar: 0.4 g
  • Sodium: 151 mg
  • Fat: 12 g
  • Carbohydrates: 3 g
  • Fiber: 1.5 g
  • Protein: 2.3 g

Keywords: spinach pesto