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Super Healthy Spinach Basil Pesto (Vegan // Dairy Free // Gluten Free)
5 from 15 votes

Super Healthy Spinach Basil Pesto (Vegan // Dairy Free // Gluten Free)

This Spinach Basil Pesto blends fresh baby spinach, basil leaves, pine nuts, garlic, and lemon with olive oil to create a bright, herbaceous sauce. Seasoned with salt, pepper, and optional crushed red pepper, the pesto can be made chunky or smooth and stored in an airtight container for up to five days. It offers a fresh alternative to traditional basil pesto, emphasizing leafy greens and citrus notes.

Prep Time
5 mins
Total Time
5 mins
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 baby spinach big handfuls, 2 cups
  • 1 basil big handful, clean leaves, 1 cup
  • 1/3 cup pine nuts
  • 5 cloves garlic skins and stubby bottom part removed, cut into rough chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper optional, adds a great pop of heat
  • lemon juice and zest of one small lemon, make sure seeds are removed
  • 1/2 cup olive oil + 3 tablespoons

Instructions

    Cup of Yum
  1. Blend the spinach, basil, pine nuts, garlic, salt, pepper, lemon juice, lemon zest, and 3 tablespoons of the olive oil in a food processor or strong blender until almost smooth. Scrape the sides of the bowl down with a spatula as often as necessary.
  2. Drizzle the remaining olive oil into the mixture while processing until smooth. Feel free to leave this chunky or blend it completely smooth. It's great both ways! Store in a clean airtight container for up to 5 days!