Best Vegan Pesto Sauce 🌱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!
The first time I tried pesto sauce was many years ago at a popular upscale Italian restaurant in La Jolla, California. Offered as a starter before the meal, the sauce consisted of olive oil with a small amount of basil, ground pine nuts, grated parmesan, and minced garlic . . . basically, a traditional pesto. Vegan parmesan wasn’t a thing at that time and since I had not yet transitioned to 100% dairy-free, I happily enjoyed dipping pieces of warm bread into that sauce.
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Over the years, I have sampled many versions of pesto sauces – restaurant, store-bought, and homemade. I’ve tasted pesto made 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.
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.”
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 in less than two days. When he told me the ingredients he used, I loved it just that much more!
How to Make the Best Vegan Pesto Sauce
You won’t believe how simple and easy it is to prepare this awesome sauce!
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.
Ingredients
- 6 oz spinach fresh
- 1/2 cup pistachios
- 1 large lemon juiced (5-6 tbsp)
- 1/4 cup fresh basil leaves
- 2 large garlic cloves minced
- 1 tsp sea salt
- 2 tbsp olive oil extra virgin
See the full recipe below.
This recipe requires only a few basic cooking tools. You will need an electric food processor or blender, a 4 qt. stovetop pot, a strainer or colander, measuring spoons and cup, a cutting board and knife.
🥕Cooking Tip: 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.
Grind the pistachios in a food processor or blender. Add the rest of your ingredients and pulse until smooth. Add olive oil as needed. That’s it. So easy!
Grab a baguette or fresh loaf of sourdough & dig in!
What is pesto sauce 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 it sprinkled with this yummy 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
- Baked potatoes
- Fries
- Crackers
- Veggies
- Imagine the possibilities!
Aren’t you excited about trying this? You should be . . . it’s DELICIOUS!
very vegan 🌱 very good
Best Vegan Pesto Sauce
Equipment
- food processor or blender
- 4 qt stovetop pot
- strainer or colander
Ingredients
- 6 oz spinach fresh
- 1/2 cup pistachios
- 1 large lemon juiced 5-6 tbsp
- 1/4 cup fresh basil leaves
- 2 large garlic cloves minced
- 1 tsp sea salt
- 2 tbsp 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 tsp at a time.
- Enjoy immediately. Store covered in refrigerator for up to 2 days.
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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