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A plate of spinach walnut pesto pasta.

Vegan Spinach Walnut Pesto

Print Recipe
Fresh and flavorful, this dairy-free, oil-free Vegan Spinach Walnut Pesto makes a delicious sauce for pasta or squash. Only 6 ingredients!
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 254
Author Elizabeth

Ingredients

  • 1 ½ Ounces Fresh Spinach about 1 ½ cups loosely packed
  • ½ Ounce Fresh Basil about ½ cup loosely packed
  • 1 Ounce Walnuts about ¼ cup
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 8 Ounces Pasta of choice I used chickpea pasta

Instructions

  • Make the pesto. Blend the spinach, basil, walnuts, nutritional yeast, lemon juice, salt and pepper in a food processor. You may need to scrape down the sides of the processor.
  • Cook the pasta according to the package directions. Drain and rinse well.
  • Transfer the pasta to a bowl and toss with the pesto, stirring evenly to coat. Enjoy!

Nutrition

Calories: 254kcal | Carbohydrates: 35g | Protein: 17g | Fat: 8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 182mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 6mg