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!
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
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
- ½ cup pistachios
- 1 large lemon juiced (5-6 tbsp)
- ¼ 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.
🥕We like ours thick, but if you prefer your pesto on the saucier side, simply add more olive oil. That’s it. So easy!
Grab a baguette or fresh loaf of sourdough & dig in!
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 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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
Vegan Spinach Pesto with Pistachios
Equipment
- food processor or blender
- 4 qt stovetop pot
- strainer or colander
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 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 rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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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!
Looks delicious! Do you think pine nuts could work instead of the pistachios? (:
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!🥕
This recipe is easy to prepare and delicious. I make it often. It freezes well too.
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!💚🥕