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Square photo of a glass jar with a gold spoon dipped in spinach pesto.

Spinach Pesto (Vegan and Nut-Free)

This spinach pesto packs in everything you love about a simple summer pesto but leave out the dairy and tree-nuts making it the perfect allergy friendly pesto for pizzas, pasta, and more!

Course Sauce
Cuisine American
Keyword Basil, Nut-Free, Pesto, Raw Vegan, Sauce, Spinach, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup

Ingredients

  • 4 cups Spinach
  • 5 pods Garlic peeled
  • 1½ cups Fresh Basil
  • ¼ teaspoon Kosher Salt
  • ½ cup Olive Oil

Instructions

  1. Add 5 cups of spinach into a food processor or blender and pulse to make room for the remaining ingredients.

  2. Next add in 5 peeled garlic pods, 1½ cups fresh basil, ¼ teaspoon salt, and ½ cup olive oil.

  3. Blend on high about 30 seconds then scrape down the sides to make sure all of the larger pieces have mixed in and blend again.

  4. Store in an airtight container for up to 5 days.

Recipe Notes

Serving Suggestions

  • Refrigerate- Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze- Keep pesto in a freezer-safe container for up to 1 month and transfer to the fridge to thaw before using.
  • Alternative Freezer Method- Freeze pesto in an ice cube tray. After about 2 hours transfer to a freezer-safe bag or container and store for up to 1 month.