The best vegan spinach pesto
Best vegan spinach pesto recipe. Easy, homemade, dairy free sauce with spinach and walnuts. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2*(check notes) 5min
Servings Prep Time
2*(check notes) 5min
Ingredients
  • 100g of fresh spinach leaves without stems
  • 10g of fresh basil leaves
  • 75g of walnuts without shell
  • 3 cloves of garlic(~8 g)
  • juice from 1 small lime(weight of lime: ~70 g)
  • pinch of salt(adapt the amount of salt to your taste)
  • up to 5 tablespoons of water(or more, if desired/necessary)
  • up to 5 tablespoons of extra virgin olive oil(or more, if desired/necessary)
  • 20g of nutritional yeast(optional)
Instructions
  1. put spinach, basil, walnuts, garlic and salt in the food processor, add lime juice and blend until all ingredients have turned into small chunks. If necessary, from time to time scrape down the sides of the container with a spoon to obtain an even texture of the pesto;
  2. most probably the obtained mixture will be too thick, so, while you keep blending the ingredients, add gradually one tablespoon of water and one tablespoon of olive oil and continue to do so until the desired consistency is reached. If necessary, add extra salt;
  3. if using nutritional yeast, at the end add it to the obtained mixture and pulse it a few times to incorporate it well into the pesto.
Recipe Notes

* the amount of pesto is enough for 2 portions of pasta (100 g each)