The Best Spinach Pesto
Easy and vegan spinach pesto, and a vegan pesto pasta recipe to showcase the wonderful, verdant pesto that this is!
Equipment
- Food Processor
- Oven
- Baking Tray
- Silicon Baking Mat or Parchment Paper
Ingredients
- 3 cups baby spinach, loosely packed
- ½ cup walnut or pecan halves, toasted for 5 minutes
- 3 medium garlic cloves
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ teaspoon dried thyme
- ½ teaspoon salt
For the Roasted Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- Some Olive oil
- Some Salt and pepper
Instructions
Pesto
- Lightly toast the walnut/pecans for 5 minutes over medium heat, until fragrant.
- Combine the nuts with the garlic, and pulse in a food processor until combined.
- Add all the other ingredients to the food processor, and process until smooth.
- Store the pesto in an air-tight container in the fridge until you're ready to eat.
Pasta and Roast Vegetables
- Preheat the oven to 375°F, and line a baking sheet with parchment or a silicon baking mat.
- Toss the cut up vegetables with salt, pepper, and olive oil.
- Bake for 35 - 40 minutes, until tender and sweet.
- Boil a couple quarts of salted water, and cook the pasta according to the instructions.
- Mix the pesto with the pasta once it's finished, and then top with the roasted vegetables.
Video
Notes
Nutrition Facts only rough estimates of the pesto - does not include the pasta or roasted vegetables, which can vary widely depending on the type you are using.
Nutrition
Serving 2 tablespoons pesto Calories 93 kcal Carbohydrates 2.9 g Protein 3.5 g Fat 8.4 g Saturated Fat 0.9 g Sodium 160 mg Potassium 179 mg Fiber 1.5 g Sugar 0.3 g Calcium 21 mg Iron 1 mg
Did You Make This Recipe?Tag @thatvegannephew on Instagram with the hashtag #thatvegannephew !