Basil Spinach Pesto {Vegan}

Pesto is one of those pantry staples that are always great to have on hand to add burst of flavour to a meal. When basil is in season, I love to make a large batch of pesto and freeze it. This allows me to add “fresh” basil to my dishes year round.

Spinach Pesto {Vegan}

Today, I am sharing a very simple recipe for a vegan spinach pesto that resembles traditional pesto. However, I like to replace part of the basil wtih spinach because it is more affordable and it gives it a milder taste. To make it vegan, I replace the parmesan cheese that is usually in the traditional recipe with nutritional yeast and miso for a super creamy texture and cheesy/tangy taste.

This recipe is so simple and can be made in less than 10 minutes. You simply mix all the ingredients pictured below in the food processor and then place it in a jar. You can spread it on sandwiches, use it over pasta, pizza, salad… the possibilities are endless!

Ingredients for Vegan Spinach Pesto

Basil Spinach Pesto {Vegan}
Prep time
Total time
This vegan basil spinach pesto is prepared in less than 10 minutes and is so rich in flavour. It will definitely become one of your pantry staples!
Serves: 1 cup
  • ¾ cup pine nuts
  • 1 cup baby spinach
  • 1 cup basil leaves, firmly packed
  • ½ cup nutritional yeast
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice (about ½ lemon)
  • 1 teaspoon white miso
  • ⅓ cup olive oil
  1. Place pine nuts in a food processor and pulse until they are finely ground.
  2. Add spinach, basil, nutritional yeast, garlic, lemon juice and miso and process until it is fairly smooth.
  3. Drizzle olive oil in the food processor while it continues to process the ingredients. Once all the olive oil is in the food processor, continue to process until everything is smooth.
  4. Transfer to a clean jar and store in the refrigerator for up to one week.
You can put the pesto in ice cube trays and freeze them. This will make cubes of flavour that can be added to pasta, soups and many other dishes.


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