Homemade Vegan Spinach Pesto
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Hi there!

Being a yogi and vegan, I am always on the look out for healthy nutritious recipes.  I am not just “not eating animals or animal products,”  I want to eat healthy and I want veganism to be sustainable.  Too often I hear of vegans going back to eating some or all animal products because they have health issues and dr recommand to stop being vegan… as if this is going to be THE solution!  I think this is nonsense, but being vegan is not THAT simple.  You need to know what you’re doing and eat a wide variety of food to get all you need to be healthy!  It requires planning and organization, and THEN it is EASY!!!

Also, being minimalist, I do not want anything fancy or that requires many weird ingredients or utensils or equipment, that I will only use once! So it adds an extra challenge, but I think I can manage this well as proven with my last recipes posted here.

As you may have realized all my recipes are easy to keep in the freezer, require common ingredients, can be made in a minimum of time (if you’re well prepared – meaning if you have frozen rice and beans in the fridge) and most of them are even complete in one bowl! No need for side dishes…  That I like a lot!!!!

This week’s recipe is no exception, I have came accross a vegan spinach pesto recipe.  (from the Daily Lean – Kathy Freston)  and it is delicious! Nutritious, a great way to add some greens and B12 to your food intake!!!
Of course I modified slightly the original recipe to fit what I add…


1 cup extra virgin olive oil
juice of a lemon (recipe calls for half a lemon but I like the lemony taste and I just added basil to compensate the extra liquid)
2tbsp dried parsley
1 1/2 tsp dried dill
1/4 tsp cayenne (I used paprika as I did not have cayenne)
1/4 black pepper
1 clove of garlic
1 green onion (I did not put any because I couldn’t find any)
3 cups baby spinach
1 cup basil (optional – it is recommended that basil replaces some spinach but because I added extra liquid with the lemon, I left all the spinach and added basil)
1 tbsp nutritional yeast (or more to taste)
2 tbsp walnuts (optional – can also use almonds or pine nuts)

Add everything to a blender and blend until desired consistency.  My blender broke a while ago and I am putting money aside to get a real good one, so in the mean time I used my Nutribullet!

You can even add some green olives…  yummy!!!

This sauce is great with pasta…  obviously!!!

But also you can use is a spread for your sandwiches…  it adds taste!!!
Or on you veggie burger!
You can also add it to vegan mayo for a vegetable dip… or to have with homemade baked french fries.
You can use it on sauteed tofu or bakes potatoes.

It can be kept in a fridge for many days and as for any pestos, it can be frozen and thaw as needed!

Do you see any other use for this sauce?  Let me know if you try it and what you did with it!

love and peace,


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You can find me on Twitter via @VeganRebecca
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