Bakerita · by Rachel Conners★ 5.0 (5)
Vegan Spinach Basil Pesto
NUTRITION · PER SERVING5M COOK
CAL 9%·PRO 6%
CARBS 3G6% OF CAL
1G FIBER1G OTHER0G TOTAL SUGAR
FAT 18G93% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herb-forward pesto made with basil, spinach, and walnuts without cheese. Ready in minutes, it works as a pasta sauce, protein topping, or spread for various meals.
condimentitalian⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup walnuts (toasted pine nuts, or your favorite nut)
- 4 cups fresh basil leaves
- 2 cups fresh spinach (or more basil)
- 2 small garlic cloves (see Notes)
- 1 lemon (juiced and zested)
- 2 tablespoon nutritional yeast
- Salt & pepper (to taste)
- ⅓ cup extra virgin olive oil
At a glance
PER SERVING · TIME 5M
CAL 9%·PRO 6%
CARBS 3G6% OF CAL
1G FIBER1G OTHER0G TOTAL SUGAR
FAT 18G93% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 141mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.