Anyone else just love pesto? This vegan spinach pesto is herbaceous, fresh, and versatile. It’s a breeze to whip up and keeps for 2-3 days in the fridge. Perfect for making ahead and using for so many different reflux-friendly dishes - like over a bowl of gluten-free pasta or as a bright marinade to baked chicken. a white bowl full of pesto with olive oil being poured over it sitting on a table with a pestle laying next to the bowl

I am a massive fan of fresh creamy pesto however, traditional pesto was full of triggers for me…parmesan cheese, garlic, and lemon to name a few. It was always bound to cause a flare-up and leave me feeling miserable. Though with a bit of tweaking, I was able to come up with this vegan spinach pesto which I think tastes even better.

Pesto is the best-o for brightening any dish. And, let’s face facts sometimes acid reflux-friendly dishes can be a bit bland. Adding a dollop of this vegan spinach and basil pesto to sauteed vegetables, pizza, buddha bowls, and baked chicken can add instant flavor. Following these few simple steps, you can immediately transform any dish!

a colander full of freshly rinsed spinach

Ingredients for Vegan Spinach Pesto

Basil - Fresh herbs make any meal more flavorful and colorful. And, did you know that there are essential oils in basil that fight inflammation?
Spinach - I love to add spinach to my pesto. It’s a great way to sneak in extra fresh vegetables, plus it has so many health benefits that it’s considered a superfood.
**Nutritional Yeast -**A great source of plant-based protein and rich in B vitamins. Nutritional yeast offers that cheesy, creamy taste we’re after.
Olive Oil - Acts as an emulsifier combining all these fresh ingredients into something truly special.
Veggie Broth - For a bit of flavor and to help everything break down and come together.

How to Make Vegan Spinach Pesto

There’s really nothing to it. In a food processor combine all the ingredients and blend well. That’s it. It’s really simple to make. It will keep for a few days in an airtight container in the fridge if you don’t eat it all in one go, which I’ve been known to do.

a white bowl full of macaroni noodles in a pesto on a white table

Vegan Spinach Pesto Recipe Variations

Indeed, there is plenty you can do to change it up, depending on what ingredients you have at home. Occasionally, in the summertime when my basil is in full bloom, I will leave out the spinach and stick with just the basil. Or conversely, swap out the spinach for kale or arugula. Try using a different herb altogether by using parsley, mint, or cilantro for a completely new zesty vibe.

The possibilities are endless, let me know if you try a new variation and what your favorite is!

Vegan Spinach Pesto Serving Suggestions

Ok, so you’ve done it. You’ve made your pesto, now what?

The obvious choice is to spoon it over your favorite pasta or zoodles and top with dairy-free cheese. Soooooo good. But there’s, so much more. Use it as a dressing over your favorite salad, or grain bowl. Drizzle it over oil-free sweet potatoes or a reflux-friendly baked potato topped with shredded chicken. We love it on our homemade pizza too. You can’t go wrong!

📋 Recipe

Prep Time: 10 minutes | Total Time: 10 minutes Yield: 1 cup

Ingredients

1 cup fresh basil
1 cup fresh spinach
2 tablespoons nutritional yeast
4 tablespoons olive oil
Splash of veggie broth

Instructions

In a food processor, combine the basil, spinach, nutritional yeast, and splash of veggie broth. Pulse until combined
With the food processor running, drizzle in the olive oil and pulse until combined
For a smoother pesto, add more olive oil or veggie broth until it reaches your desired consistency