The easiest vegan pesto sauce. Gluten free.
Prep time: 
Total time: 
Serves: 8-10
  • ½ cup of packed fresh basil leaves
  • 2 cups of packed organic spinach leaves
  • 3-5 garlic cloves (depending on your preference)
  • Optional: ½ of a jalapeƱo (if you like it spicy)
  • ¼ cups of walnut halves or pieces
  • About ⅓ cup of olive oil
  • Juice from 2 small limes
  • Salt to taste
  • Pine nuts for topping
  1. Into your food processor, add your garlic and walnuts (if using the jalapeno add it here too).
  2. Pulse several times to break down.
  3. Then add your basil and spinach leaves.
  4. Pulse several times to blend again.
  5. Then through the spout, drizzle the olive oil while the machine is running.
  6. The pesto will come together once you've added enough oil to emulsify. You may need a bit more but just eyeball the mixture.
  7. Once the pesto is creamy, add the juice of the limes and blend.
  8. Taste and add salt to your preference.
Recipe by Knead to Cook at