There are many things in this world that I love. My husband, my family, the new city we’re living in… and this plant-based pesto. You want pasta sauce? Bam. You wanna level up your toast game? Or share a delicious dip with tons of flavor and nutrients but no animal products? Or use up that bag of fresh spinach you over-optimistically bought but haven’t touched yet? I got you.
In case you aren’t familiar with the food content I post on Instagram and Youtube, my goal as a health educator is to make it easier, simpler, and enjoyable to increase your fruit and veggies consumption. I’ll be honest: as an omnivore and wife of a parmesan fiend, I was wary of using nutritional yeast in this recipe. But the nutritional facts got me: 130% of a standard daily vitamin B12 recommendation and 150% of a standard daily vitamin B6 recommendation in one tablespoon. Not to mention all the omega-3s from the walnuts and olive oil- if you’re watching your fat intake, this deliciousness is not for you, as 1 serving size is 25% of recommended daily total fat intake. However, that fat content means 1. it will taste good 2. a little bit goes further in keeping you feel full. The spinach and basil mean you’re getting your daily dose of vitamin K, which regulates blood clotting and bone metabolism.
This serving size is approximately 2 pasta-topping portions. Don’t let the amount fool you- it goes further than you would expect. I enjoyed mine with a serving of Trader Joe’s Black Bean Pasta (which rounds out this meal with plant-based iron, protein, and fiber) some crushed red pepper.
5-MINUTE VEGAN SPINACH PESTO
2 tbsp walnuts
2 tbsp olive oil
1 tbsp nutritional yeast
1 cup raw spinach (lightly packed)
1 cup fresh basil (lightly packed)
squeeze of lemon juice
1 tsp minced garlic
salt to taste (optional)
- Add all ingredients (except salt) to food processor or blender.
- Puree until pesto is the desired consistency.
- Salt to taste (if needed).
- Serve over toast, pasta, veggies, any parts of your life that need some delicious plant-based sauce.