Vegan spinach pesto has many uses and there is no doubt about it! This fuss-free vegan pesto is perfect for salads, sauces, pastas, soups, pizzas and more!
We have recently tried this pesto in our pesto potato pizza recipe instantly fall in love with it. One of my favourite thing about pesto is it has some refreshing flavours and which are great especially in summers. And this vegan pesto is made without basil.
What is pesto?
Pesto is basically a sauce recipe originated from Genoa. Traditional pesto recipe was made with fresh basil leaves but there are a lot of variations in the recipe today. One interesting fact about pesto is, It is an ancient Roman recipe.
Ingredients to make this vegan spinach pesto
Fresh Spinach leaves – you can use either baby spinach of spinach for this recipe. I have used baby spinach leaves here.
Mint leaves – This recipe is incomplete with mint. I used homemade frozen mint paste in this recipe. However, You can always use fresh mint leaves.
Garlic – Very important ingredient in this pesto. use paste or minced.
seasoning – Red chilli flakes, oregano, a little bit of lemon juice and olive oil.
Almonds – I used almonds here. This recipe exclusively made with almonds and I have not tried other nuts yet.
Salt – totally optional ingredient. I used a pinch of salt here.
You need this vegan spinach pesto in your life
- This pesto is not so ordinary pesto as it is made without basil leaves.
- This one is epic! It has the right flavours and seasoned correctly.
- loaded with spinach
- All-in-one recipe you can have for your next pasta, salads and pizza.
- you will need to spend only 5 minutes to make this pesto.
Can we store this pesto?
Freezing this pesto is not a good idea. However, This pesto can stay fresh up to 15 to 20 days when stored in a refrigerator. Always refrigerate this pesto and use a sterilized jar.
How to make vegan spinach pesto?
Wash your spinach leaves first. Transfer everything in your blender and make a smooth paste. If you like the coarse texture then you can make a coarse paste too. I don’t like coarse textured pesto so I always make a fine paste.
Transfer this pesto in a sterilized jar and use as required.
More how-tos on the blog you may like,
vegan spinach pesto
Equipment
- blender
Ingredients
- 2 cups fresh spinach leaves
- ⅓ cup almonds
- 3 garlic cloves
- 1 teaspoon chili flakes, adjust according to your taste
- ½ teaspoon oregano, dry
- 1 tablespoon olive oil, extra virgin
- 1 tablespoon lemon juice
- 1 tablespoon mint paste, frozen or 7 to 9 fresh mint leaves
- a pinch of salt , optional
Instructions
- Wash your spinach leaves.
- transfer spinach leaves, red chili flakes, oregano, garlic, olive oil, lemon juice and almonds into blender.
- make a smooth paste.
- transfer in a sterilized jar.
- use as required.
Notes
- You can completely avoid chilli flakes.
- Adjust the amount of lemon juice according to your taste.
Love your new blog theme and layout, so much easier to navigate through. In addition, really delicious idea to add mint paste to pesto. Now we need to make your pesto pizza.
Ohh dear. Thank you. You know that I Was facing some issue with Theme, I am sorting them slowly.THanks a lot again.
We keep little ice cube trays of pesto frozen in the freezer pretty much year-round. It’s such an easy way to add a lot of flavor to recipes. I’m intrigued by this spinach + mint version. I’ll have to try it out!
Thank you David 🙂
Pesto is the pure essence of summer to me, so I’m definitely craving it as the weather warms up. I love the fact that yours uses mint, rather than basil, because I’ve been having trouble getting fresh basil here, for whatever reason. Mint, on the other hand, is growing wild out of the sidewalks! Sounds like a tasty project for this afternoon. 🙂
Thank you hannah 🙂
Like David, we always have pesto about but I’ve not tried it with spinach and mint. We make arugula pesto to toss with pasta and have made dandelion pesto but not your version. A must try.
Thank you ron.
I have never made pesto with spinach and without Parmesan. Great recipe, Priya!
Thank you so much mam.
I am loving this. The mint is a beautiful touch — the flavor must be so bright and delicious. Can’t wait to try it. 🙂 ~Valantina