Easy Vegan Gluten Free Pesto (Edit recipe)

3 recipes
|
1 follower

If you are looking for a gluten-free pesto sauce that is just as rich and flavorful as the traditional version, this recipe is for you. Made with fresh basil, spinach, garlic, and olive oil, this dairy-free pesto has the perfect balance of bright, herby flavors with a smooth, creamy texture—without the cheese. It comes together in just five minutes, making it an easy way to elevate pasta, sandwiches, and even roasted vegetables.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 6

Ingredients

1.5 cups Basil, Fresh
1.5 cups Spinach
3 cloves Garlic
1 tsp Sea Salt
3 Tbsp Lemon Juice
0.25 cup Pine Nuts
0.333 cup Olive Oil

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor add the basil, spinach, garlic, sea salt, lemon, pine nuts, and a drizzle of the olive oil.
Turn it on and blend for 4-5 minutes while continuing to pour the remainder of the oil in while it is blending.
Once the leaves are blended well it is ready. Add the pesto to noodles, or any other recipe that you would like.

Notes

When choosing your spaghetti noodles look for some that is quinoa or corn based for the best texture. You can serve this warm or cold, the leftovers are delicious cold!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	149
Fat:	15 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	400 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.