Easy Gluten Free Pesto Sauce with Spinach (Vegan)
If you are looking for a gluten-free pesto sauce that is just as rich and flavorful as the traditional version, this recipe is for you. Made with fresh basil, spinach, garlic, and olive oil, this dairy-free pesto has the perfect balance of bright, herby flavors with a smooth, creamy texture—without the cheese.
Servings 6
Calories 149kcal
Ingredients
- 1 ½ cups fresh basil leaves
- 1 ½ cups spinach leaves
- 3 cloves garlic
- 1 tsp. sea salt
- juice of ½ lemon
- ¼ cup pine nuts
- ⅓ cup olive oil
Instructions
- In a food processor add the basil, spinach, garlic, sea salt, lemon, pine nuts, and a drizzle of the olive oil.
- Turn it on and blend for 4-5 minutes while continuing to pour the remainder of the oil in while it is blending.
- Once the leaves are blended well it is ready. Add the pesto to noodles, or any other recipe that you would like.
Notes
When choosing your spaghetti noodles look for some that is quinoa or corn based for the best texture. You can serve this warm or cold, the leftovers are delicious cold!
Nutrition
Calories: 149kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 325mg | Potassium: 99mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1022IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg