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Dairy-free pesto sauce in a mason jar with basil leaves and a plant around it.
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Homemade Pesto Without Pine Nuts

Made with an earthy flavor this homemade pesto sauce uses spinach and basil for it's delicious flavor and tastes great on pizzas or in pasta!
Course Main Course
Cuisine American
Keyword dairy-free pesto, easy basil pesto, vegan pesto sauce
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings 8 servings
Calories 131kcal
Author Shelby Stover

Equipment

  • Food processor

Ingredients

  • ½ cup fresh basil packed
  • ½ cup spinach packed
  • 2 cloves garlic
  • ½ cup walnuts
  • 1 tbs nutritional yeast
  • 5 tbs oil of choice
  • ¼ teaspoon seat salt

Instructions

  • Combine all ingredients into a food processor and blend until smooth.

Video

Notes

This recipe makes one cup ish (15 tablespoons). One serving is 2 tablespoons.
The kind of basil you choose will affect the flavor. Sweet basil was used for this recipe however Thai basil gives it a wonderful flavor for pasta.
The oil you choose will also alter the flavor. Flax oil can have a very unique taste so if you don't love it, don't use it. Avocado oil and olive oil work really well.
Store it in the fridge in a jar for 7-10 days to stay fresh.
Grab the ingredients you need from my Pantry Staples.

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 74mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg