Vegan Pesto using Fresh Basil and Spinach

vanevalentine's picture

Jul. 04, 2013

In this video I share my recipe for a basic vegan pesto combining spinach and basil.


Fresh spinach leaves 55 Gram
Basil leaves 30 Gram (Red basil or regular basil may be sued)
Walnuts 60 Gram
Cashews 50 Gram
Olive oil 10 Tablespoon
Garlic cloves 3 Medium
Salt To Taste
Pepper To Taste



1. In a blender or food processor, combine all the ingredients until you get a creamy and smooth texture.

2. Season with some salt and pepper to taste.


3. Serve over pasta or with vegetables.


This pesto can be stored in the fridge in a covered container for around a week.

Recipe Summary

Difficulty Level: Very Easy
Servings: 4

Nutrition Facts

Serving size

Calories 503Calories from Fat 459

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 102 mg4.25%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet