Spinach Pesto

Spinach pesto is a unique and flavorful twist on classic pesto recipes. It’s oil-free, packed with nutrients, and extremely versatile. Use it as a base for pizza, toss it with your favorite pasta, or spread it on a roasted vegetable panini!

What is spinach pesto?

Although pesto originated in Italy, it’s now a worldwide staple enjoyed by almost everyone. This oil-free version contains fewer calories than the traditional version, and it is full of flavorful and healthy ingredients.

Spinach, aquafaba, nutritional yeast, garlic, and pine nuts create a sauce that’s velvety smooth, nutty, and cheesy. I especially love the addition of red pepper flakes for a little heat. If you want to try pesto made with fresh basil, then try my dairy-free pesto.

This versatile recipe can be used in all sorts of ways, from pizza to pasta. You can also use it as a sandwich spread or a dip for vegetables, crackers, and more. Whenever I bring vegan spinach pesto to potlucks, it’s always the first item to vanish. All you need is 5 minutes to make it!

Is pesto vegan?

Typically, pesto is not vegan since it contains Parmesan cheese. For this oil-free vegan spinach pesto, I made the following substitutes:

• In place of Parmesan cheese, I used nutritional yeast and salt.
• I added aquafaba, the liquid from canned chickpeas, instead of oil.

With these simple changes, anyone can enjoy pesto without the need for dairy or oil! Once you try your first taste, you’ll want to serve it with everything!

Ingredients & Substitutions

• Spinach: Fresh spinach leaves act as a replacement for basil leaves. It’s best to use fresh, not frozen. You can also try mixing in other leafy greens such as arugula.
• Aquafaba: Since this vegan spinach pesto is oil-free, I use aquafaba to achieve a rich texture and flavor that oil usually provides. If you are not oil-free, you can replace the aquafaba with olive oil.
• Nutritional yeast: Provides a savory, umami-rich flavor that emulates Parmesan cheese traditionally found in pesto. You can also use store-bought vegan Parmesan.
• Pine nuts: Create a rich and creamy consistency. If pine nuts are expensive where you live or not available, try cashews, sunflower seeds, or pumpkin seeds.
• Garlic: Adds a sharp, pungent element that rounds out the mildness of the spinach. I don’t recommend anything other than fresh garlic cloves here. 
• Lemon juice: The tart acidity of lemon juice balances the savory and rich ingredients. Make sure it’s freshly squeezed and not lemon juice from a bottle. You can also use lime juice, apple cider vinegar, or white wine vinegar.
• Salt: Combined with the nutritional yeast, salt also helps create a Parmesan-like taste. I suggest sea salt, but regular salt will work as well.
• Red pepper flakes: For a mild kick, add a pinch of red pepper flakes. If you are sensitive to spice, omit the pepper flakes.

How to make spinach pesto

• Step 1: Add the spinach, aquafaba, nutritional yeast, pine nuts, garlic, and lemon juice to a food processor.

• Step 2: Pulse the mixture until it's evenly combined and uniformly blended. You will need to stop the food processor and scrape down the sides a few times throughout mixing. The final result should be thick, creamy, and roughly smooth.

• Step 3: Serve your vegan spinach pesto immediately, or refrigerate it in an airtight container for later use.

What to serve with spinach pesto

Once your spinach pesto is blended, try serving it with one of these mains:

• Gourmet Vegan Pizza
• Vegan Banh Mi
• Vegan Baked Pasta
• Linguini Pasta
• Protein Powered Vegan Bowl

You can also mix it with vegan mayo to create a sandwich spread or dip. Or, drizzle some of this spinach pesto over top roasted vegetables or salad for a bright, cheesy, and savory addition.

Storage

If you’re looking for the best way to store your spinach pesto, follow these simple instructions: 

• Fridge: Keep pesto in the fridge in an airtight container for up to 5 days. Stir it before using it again since it has a tendency to separate.
• Freezer: You can freeze spinach pesto in a freezer-safe bag or container for up to 3 months. Just thaw it in the fridge overnight before serving it again.

Variations

• Greens: Swap the spinach for basil, arugula, cilantro, or kale for a different pesto flavor.
• Nut-free: In place of nuts, try pepitas (pumpkin seeds), sunflower seeds, walnuts, or hemp seeds.
• Red pepper: Add in roasted red peppers to create a roasted red pepper pesto.
• Avocado: Mix in avocado for a creamier pesto with healthy fats.
• Spicy: Add extra red pepper flakes for an even spicier version.

Top tips

• High-speed blender: Using a high-speed food processor or blender will yield the smoothest spinach pesto texture.
• Don’t skip aquafaba: It may seem like an ingredient to skip, but aquafaba acts as an emulsifier and adds a richness that would otherwise come from olive oil.
• Season to taste: Taste and adjust the pesto as you go until it suits your liking.
• Quality ingredients: Use fresh, quality ingredients for the best flavors.

FAQ

Similar Recipes

If you enjoyed this vegan spinach pesto recipe, be sure to check out some more of my favorite sauces like these:

• Vegan Ranch: Quick and easy dairy-free ranch dressing that tastes just like the original. 
• Dairy-free pesto: A simple vegan-friendly pesto with fresh basil leaves instead of spinach.
• Sweet Onion Sauce: Sweet, tangy, and savory homemade Subway sauce.
• Vegan Kewpie Mayo: Japanese-style mayo made without eggs or dairy.
• Southwest Salad Dressing: A quick and easy recipe prepared with a handful of ingredients.