Vegan spinach pesto | no basil
Here is a cheaper version of basil pesto perfect for a quick pasta or to spread on crostini. This vegan spinach pesto is quick and easy to prepare and will appeal to all palates. If you are a dairy free pesto lover, you might want to try this vegan almond and courgette pesto, or these vegan lasagne with wild garlic pesto or these gnocchi with arugula and peas pesto.
Why you'll love this smoked tofu recipe
- Cheap: this spinach pesto is certainly cheaper than the classic basil pesto. Moreover, fresh spinach is easy to find in the supermarket throughout the year.
- For pasta or something else: you can use this dairy free spinach pesto for pasta or to spread on croutons.
- Gluten-free this pesto is gluten-free and is therefore suitable for all people with food intolerances. If you use a vegan cheese, make sure it does not contain gluten.
- Light: this pesto with fresh spinach is light and has a delicate flavour.
Here are all the ingredients you'll need
- 500 g fresh washed spinach
- 20 g cashews
- 50 ml extra virgin olive oil
- 1 Tbsp nutritional yeast
- Salt & pepper to taste
- 2 ice cubes
- 50 g grated vegan parmesan cheese (optional)
- ½ lemon (juice) (optional)
Preparation (step-by-step)
1. Wash the spinach under running water or with a salad spinner. Dry the spinach well.
2. Put all the ingredients in a blender but leave a little extra virgin oil to one side
3. Blend until the desired consistency is achieved.
4. Transfer the pesto to a glass jar or airtight container and cover the pesto with the oil you set aside. This way, your vegan spinach pesto will keep longer.
Storage tips
- IN THE FRIDGE: you can store your vegan spinach pesto coated with extra virgin olive oil in the fridge for 4-5 days. If you consume only part of it, cover the remaining part with more oil and place it back in the fridge.
- IN THE FREEZER: Also in this case, coat the pesto with extra virgin olive oil and then place the hermetically sealed container in the freezer until 7 months When you want to use the pesto, thaw it 2-3 hours in advance. To speed up thawing, place in a bain-marie with hot water
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan spinach pesto
Equipment
- 1 blender
- 1 glass jar
Ingredients
- 500 g fresh washed spinach
- 20 g cashew nuts
- 50 ml extra virgin olive oil
- 2 Tbsp nutritional yeast
- as needed salt & pepper
- 2 ice cubes
- 50 g grated veg parmesan (optional)
- ½ lemon (juice) (optional)
Instructions
- Wash the spinach under running water or with a salad spinner. Dry the spinach well.
- Put all the ingredients in a blender but leave a little extra virgin oil to one side
- Blend until the desired consistency is achieved.
- Transfer the pesto into a glass jar or airtight container.
- Cover the pesto with the oil you left aside. This will preserve the pesto for longer.
Notes
- IN THE FRIDGE: you can store your vegan spinach pesto coated with extra virgin olive oil in the fridge for 4-5 days. If you consume only part of it, cover the remaining part with more oil and place it back in the fridge.
- IN THE FREEZER: Also in this case, coat the pesto with extra virgin olive oil and then place the hermetically sealed container in the freezer until 7 months When you want to use the pesto, thaw it 2-3 hours in advance. To speed up thawing, place in a bain-marie with hot water
I hope you enjoyed the recipe, see you soon!
