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    Home » Vegan Recipes

    Vegan Spinach Pesto with Pistachios

    Published: May 5, 2020 | 1:31 am, Modified: Aug 23, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    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.

    If you have ever experienced authentic Italian pesto sauce, you likely understand why it is so popular. The magic lies in its uncomplicated yet incredible blend of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The combination of flavors are intensely satisfying and can add life to even a stale piece of bread. The only problem is, traditional pesto is not vegan, as it includes dairy cheese. The beauty is, pesto is one of those dishes that is easy to veganize and modify to your liking, which is what we have done with this fabulous, better than ever, 100% plant-based pesto recipe.

    This thick and delicious vegan spinach pesto sauce 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
    • 🌱 Ingredient Notes
    • 🌱 Instructions
    • 🌱 Expert Tip
    • 🌱 Equipment
    • 🌱 Serving Suggestions
    • 🌱 Pesto FAQ's
    • Recipe
    • Comments

    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.

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

    🌱 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.

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

    🌱 Ingredient Notes

    Ingredients for spinach pistachio pesto including fresh spinach, basil, garlic, pistachio nuts, lemon juice, olive oil and salt.

    🥕 See the printable recipe card below for quantities & details.

    • 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 (peeled)
    • Sea salt - or any salt you have on hand
    • Olive oil - extra virgin

    🌱 Instructions

    Fresh spinach leaves inside a stainless steel colander.

    Thoroughly rinse spinach leaves in water, making sure to remove any sand or debris.

    Blanched spinach in water inside a stainless steel pot.

    Place spinach into a pot of boiling water. Blanch for about 2 minutes, until leaves are just tender. Be sure to squeeze out the excess water.

    Bowls filled with cooked spinach, pistachios, salt, lemon juice, and olive oil on a cutting board next to basil leaves and fresh garlic cloves.

    In a food processor or blender, pulse pistachios until finely ground. Add garlic, pulse.

    Cooked spinach inside a blender.

    Add spinach, basil, lemon juice, salt and olive oil. Pulse until fully blended and at the consistency you prefer. Add more olive oil, if desired, one teaspoon at a time.

    🌱 Expert Tip

    We like to remove the stems from spinach leaves because they can be a bit bitter and tough. Simply hold the the leaf in one hand and fold it over, along the stem, with the back of the leaf exposed. Using your other hand, gently strip away the stem by pulling it toward the tip of the leaf. Easy! If you don't have the time or inclination to remove the stems, no worries, it's ok to leave them on.

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

    We like ours thick, but if you like your pesto on the saucier side, simply add more olive oil. That's it. Grab a baguette or fresh loaf of sourdough & dig in!

    🌱 Equipment

    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

    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."

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

    🌱 Serving Suggestions

    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!

    🌱 Pesto FAQ's

    Can I substitute any other nuts for pistachios?

    Yes, you can substitute pistachios with other nuts if you prefer. Almonds, cashews, pine nuts, or walnuts are commonly used as alternatives. You can also add seeds, such as sunflower or pumpkin seeds. Feel free to experiment and find the nut that suits your taste preferences.

    Is vegan spinach pesto with pistachios gluten-free?

    The basic ingredients of vegan spinach pesto with pistachios are gluten-free. However, it's important to check the labels of store-bought ingredients or any add-ins you might use to ensure they are gluten-free and not packaged on shared equipment.

    Can I use a blender instead of a food processor?

    Yes, you can use a blender instead of a food processor to make vegan spinach pesto with pistachios. However, you may need to scrape down the sides more frequently and blend in smaller batches to achieve the desired consistency.

    How do I store pesto?

    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.

    If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience let's me know that you enjoyed it and helps other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

    Recipe

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

    Vegan Spinach Pesto with Pistachios

    by 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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 2 minutes mins
    Course Appetizer, Brunch, Condiment, Dinner, Lunch
    Cuisine Gluten-free, Grain-free, Italian, Plant Based, Vegan, WFPB
    Servings 12
    Calories 56 kcal

    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: 56kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 205mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 1377IUVitamin C: 9mgCalcium: 24mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Irla

      October 17, 2022 at 11:48 pm

      I’m trying to be oil free so do you absolutely have to use the EVOO or can you just omit it?

      Reply
      • Connie Edwards McGaughy

        October 18, 2022 at 9:57 am

        Hi Irla, if you omit the oil, the pesto will be quite thick and rather dry. I haven't tried this before, but you could perhaps add some water, or a small amount of an oil-free (light tasting) Italian dressing you like. Anything with much seasoning will affect the flavor of the pesto. Love to hear if you give it a go! 🌱

        Reply
    2. 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
    3. 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
    4. 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

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