• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Carrot Underground🥕

  • Vegan Recipes
  • About
  • Subscribe 🥕
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan Recipes

    Vegan Spinach Pesto with Pistachios

    Date: May 5, 2020 | 1:31 am, Connie Edwards McGaughy - 5 Comments This post may contain affiliate links. See AFFILIATE DISCLOSURE below.

    Jump to Recipe

    Vegan Spinach Pesto with Pistachios 🌱A vibrant fusion of fresh spinach, basil & pistachios brightened with a splash of lemon & minced garlic. If you like pesto, you're going to LOVE this healthy, delicious and easy recipe!

    Slices of toasted rustic bread topped with vegan spinach pesto with pistachios and diced tomatoes.

    This thick and delicious vegan spinach pesto is fantastic spread on slices of fresh baked bread. It's perfect to serve on a grazing board accompanied with a variety of vegan cheeses, olives, crackers and our fabulous vegan tzatziki sauce and heavenly homemade hummus.

    Jump to:
    • 🥕 Why you really should try this recipe
    • Ingredients
    • 🥕Cooking Tips
    • What is Pesto?
    • 🥕 What is pesto served with?
    • Recipe

    Over the years, I have sampled many versions of pesto sauces - restaurant, store-bought, and homemade. I've had traditional pesto made with basil, pine nuts, grated parmesan and olive oil. l've sampled pesto with cilantro, sun-dried tomatoes, arugula, kale, even avocado. Some of them had pepitas, walnuts, almonds, sunflower seeds, or cashews added. Some had no oil. Others were swimming in oil. I discovered that my favorite recipes had less oil and no pine nuts. Call me weird, but I find pine nuts to be a bit fishy-tasting, a flavor (frankly) I don't want to taste in anything I eat.

    Recently, my husband John was getting creative in the kitchen - as he so often does. I walked in to see what he was up to, when he handed me a slice of sourdough baguette topped with this amazing green spread. I took one bite and couldn't believe what I was tasting. It was INCREDIBLE! We wiped out the entire batch of his fabulous vegan spinach pesto with pistachios in one day.

    vegan pesto sauce on french bread

    🥕 Why you really should try this recipe

    • Quick & easy to prepare (less than 20 minutes!)
    • Makes a fantastic dip, spread or sauce
    • Perfect on pasta, pizza, sandwiches, roasted veggies and tofu
    • Healthy & delicious!
    • Looks and smells amazing

    How to make the best vegan spinach pesto with pistachios

    Unlike a traditional basil pesto, this wonderful recipe's main ingredient is spinach, with some basil included for that authentic flavor. The addition of pistachios, garlic, fresh lemon, sea salt and just a touch of olive oil boosts the intensity of this thick sauce, giving it a rich, irresistible flavor & texture.

    This recipe requires only a few basic cooking tools. Here's what you'll need:

    • Food processor or blender
    • 4 qt. stovetop pot
    • Strainer or colander
    • Measuring spoons and cup
    • Cutting board
    • Knife
    pesto on bread

    🥕 See the printable recipe below for complete details.

    Ingredients

    • Spinach  - fresh
    • Pistachios - shelled, unsalted (if you can only find salted, reduce the added salt in the recipe)
    • Lemon juice - fresh preferred, bottled is ok too.
    • Basil leaves - fresh
    • Garlic - fresh
    • Sea salt - or any salt you have on hand
    • Olive oil - extra virgin
    pesto ingredients

    🥕Cooking Tips

    The first thing you'll want to do is thoroughly wash your spinach. We like to remove the stems, because they can be a bit bitter. Next, blanch the spinach in a pot of boiling water for about 2 minutes. Strain all the excess water.

    fresh spinach inside colander
    • Grind the pistachios in a food processor or blender.
    • Add the rest of your ingredients and pulse until smooth.
    • Add olive oil as needed.
    blanched spinach
    ingredients to make best vegan pesto sauce
    spinach in food processor

    We like ours thick, but if you prefer your pesto on the saucier side, simply add more olive oil. That's it. So easy!

    vegan pesto sauce

    Grab a baguette or fresh loaf of sourdough & dig in!

    What is Pesto?

    The origin of this rich, bright green sauce that we know & love can be traced back to ancient times when Romans ate a similar paste-like sauce called "moretum". Made of crushed garlic, herbs, salt, cheese, olive oil & vinegar, the sauce evolved with the addition of nuts and eventually, basil. The pesto we know today originated in Genoa, Italy and is often made with a mortar and pestle. In fact, the word "pesto" is past tense for the Genoese verb "pestare," meaning "to crush."

    🥕 What is pesto served with?

    Pesto is the ultimate secret sauce. It's like a splash of vibrant color painted on a blank canvas. Any savory food item or dish that needs the volume boosted with intense flavor - this is your spread. Try this vegan spinach pesto with pistachios sprinkled with yummy homemade vegan parmesan!

    This easy vegan pesto sauce is fantastic served on:

    • Pasta
    • Vegan Zucchini Ravioli - one of our fan favorites!
    • Vegan Spinach Ricotta Shells - sooooo gooood!
    • Crusty artisan bread
    • Bread sticks
    • Pita
    • Pizza
    • Tofu
    • Sandwiches
    • Vegan Meatballs - you'll love this recipe!
    • Burgers
    • Potatoes
    • Fries
    • Crackers
    • Veggies
    • Imagine the possibilities!

    🥕Storage Tips

    Vegan spinach pesto with pistachios is best consumed within 24 hours, while the color is most vibrant. Store leftover pesto sauce refrigerated in an airtight container for up to 2 days.

    Slices of toasted rustic bread topped with vegan spinach pesto with pistachios and diced tomatoes.

    very vegan 🌱 very good

    If you’ve enjoyed this recipe ⭐️⭐️⭐️⭐️⭐️ please rate it in the comments below.

    Thanks a bunch!🥕

    Recipe

    Vegan spinach pesto with pistachios topped with chopped tomatoes on slices of bread.

    Vegan Spinach Pesto with Pistachios

    Prep Time: 15 minutes
    Cook Time: 2 minutes
    Servings: 12
    Calories: 56kcal
    Author: Connie 🥕
    Vegan Spinach Pesto with Pistachios 🌱A vibrant fusion of fresh spinach, basil & pistachios brightened with a splash of lemon & garlic. If you like pesto, you're going to LOVE this healthy, delicious and easy recipe!
    Print Recipe
    US Customary - Metric

    Equipment

    • food processor or blender
    • 4 qt stovetop pot
    • strainer or colander
    • Measuring cup
    • Measuring spoons
    • kitchen knife
    • Cutting board

    Ingredients

    • 6 oz spinach fresh
    • ½ cup pistachios
    • 1 large lemon juiced 5-6 tbsp
    • ¼ cup fresh basil leaves
    • 2 large garlic cloves minced
    • 1 teaspoon sea salt
    • 2 tablespoon olive oil extra virgin

    Instructions

    • Thoroughly rinse spinach. Remove stems.
    • Fill 4 qt stovetop pot with water. Bring to a boil over high heat.
    • Place spinach leaves in pot. Blanch in boiling water for 2 minutes.
    • Remove spinach immediately. Run under cold water. Squeeze out all excess liquid.
    • In a food processor or blender, pulse pistachios until finely ground.
    • Add garlic. Pulse.
    • Add spinach, basil, lemon juice, salt and olive oil.
    • Pulse until fully pureed and smooth.
    • Add more olive oil, if desired, one teaspoon at a time.
    • Enjoy immediately. Store covered in refrigerator for up to 2 days.

    Notes

    🥕We love this pesto on the thick side, making it more like a spread instead of a sauce. If you prefer it saucier, gradually add a small amount of olive oil - one teaspoon at a time. 
    🥕I suggest making this shortly before serving it. The intense green color is its brightest the first few hours after preparing. So pretty!
    🥕Enjoy this super delish & nutrish pesto sauce on pasta, pizza, bread, potatoes, veggies, vegan meatballs, burgers, sandwiches, fries . . . anything you want to add a vibrant blast of flavor!
    🥕You can add grated vegan parmesan if desired. We love to sprinkle our easy vegan parmesan on pasta or pizza with this yummy vegan pesto!
    🥕Storage: This vegan spinach pesto with pistachios is best consumed within 24 hours, while the color is most vibrant. Store leftover pesto sauce refrigerated in an airtight container for up to 2 days.
     

    Nutrition

    Calories: 56kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1377IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    « Orange is the New Green
    Best Vegan Tzatziki Sauce (without yogurt) »

    Reader Interactions

    Comments

    1. Kathleen Justice

      February 05, 2021 at 2:00 pm

      5 stars
      This recipe is easy to prepare and delicious. I make it often. It freezes well too.

      Reply
      • Connie Edwards McGaughy

        February 05, 2021 at 4:16 pm

        Kathleen, I'm so happy you love this pesto recipe. I was hooked the first time I tasted it. Glad to know it freezes well, we never seem to have enough leftover to put in the freezer! 😁 Thanks a bunch for sharing!💚🥕

        Reply
    2. Payton | In The Flux

      February 02, 2021 at 4:04 pm

      Looks delicious! Do you think pine nuts could work instead of the pistachios? (:

      Reply
      • Connie Edwards McGaughy

        February 02, 2021 at 5:13 pm

        Hi Payton! Sure, absolutely you could use pine nuts, which would give it a more traditional pesto flavor. We loved the richness & lightly sweet flavor imparted by the pistachios, plus their natural green hue added to vibrant green color of this pesto. Would love to hear how it turns out should you decide to give it a go with pine nuts! Thanks a bunch!🥕

        Reply
    3. Connie Edwards McGaughy

      February 02, 2021 at 10:22 am

      5 stars
      Such a wonderful spin on traditional pesto. The addition of fresh spinach and pistachios with just the right amount of fresh basil, lemon, garlic, sea salt and a touch of EVOO combine to make the most intensely delicious & nutritious pesto sauce ever!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    Popular

    • 30 Favorite Vegan July 4th Recipes
    • Favorite Vegan Summer Salads
    • 30 Favorite Vegan Recipes for Mother's Day
    • Congressional Bean Soup (Vegan)

    Trending

    • Vegan Potato Tacos with Cabbage
    • Vegan Bolognese with Impossible Meat
    • Easy Vegan Cheese Fondue Recipe
    • Easy Lemon Artichoke Orzo Salad

    Recipe Roundups

    • 30 Favorite Vegan July 4th Recipes
    • Favorite Vegan Summer Salads
    • 30 Favorite Vegan Recipes for Mother's Day
    • Favorite Vegan Cinco de Mayo Recipes
     

    Subscribe for our latest recipes & FREE Vegan Shopping List!🥕

     
     
    Never miss a recipe!🥕Subscribe to our free newsletter & receive our vegan shopping list as a thank you!

     
         

    Footer

    ↑ back to top

    About

    • About
    • Subscribe
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Nutrition Disclaimer

    Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube
    • LinkedIn

    As Seen On

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2018-2022 The Carrot Underground