Spinach Pesto

This Spinach Pesto recipe is my Vegan friendly alternative that is dairy-free and lower in fat and calories than typical store-bought versions. This recipe uses Spinach to create a vibrant pesto perfect paired with many dishes such as pasta or roasted vegetables.

Spinach Pesto

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I really love pesto but I don’t love the amount of oil and hard cheese that is required to make it taste amazing and not to mention the fact that most pesto recipes are not Vegetarian friendly due to the rennet in Parmesan cheese.

I wanted to create an alternative that can be made healthier and not compromise so much on the taste. I think this one is a game changer and will definitely be on my go-to list for dips. Pesto can be really versatile and add depth to many different dishes, the obvious for me being pesto pasta, but it is also great with roasted veggies, as a dip for crudités, a sandwich spreader, added to soups and stews or swirled on top to add an extra dash of a vibrant green colour.


I have made traditional methods of Pesto but with Vegetarian friendly cheese alternative but I was a little skeptical when trying this as I thought I’m not going to be able to replicate that same taste with traditional pesto but I am so pleased to say I was proven wrong!

This Spinach Pesto recipe had to be tweaked a few times but now it really is something special and I’m so pleased with the recipe. It is easy to make with readily available ingredients plus fresh basil. I used soaked cashews as a base instead of the usual toasted pine nuts for a few reasons – they are cheaper, they are always in my cupboard and they are the base for many amazing Vegan dishes so I didn’t think they would disappoint. The recipe uses a whole bag of washed spinach (300g) as you know spinach reduces down massively so requires a fair amount. Instead of the use of oil to mix the ingredients together, this recipe uses a far less calorie and fat content option…an unsweetened plant based milk (I was also amazed!) The rest of the ingredients are quite typical of a pesto based recipe which add to it perfectly to keep that Pesto flavor we all love. Once you have processed the ingredients to smooth mixture, it is best to taste and adjust as necessary as you may wish to add a little extra nutritional yeast, garlic or lemon juice depending on your tastes.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Spinach Pesto
Prep time
Total time
Recipe type: vegan
Cuisine: dips&spreads, snacks, mains
Serves: Approx. 4 servings
  • ½ cup raw cashews, soaked and drained
  • 300g baby spinach, washed and drained
  • 30g bunch fresh basil, thick stems removed
  • 1 clove garlic, minced
  • 1-2tbsp nutritional yeast (adjust to taste)
  • ¼ cup plain, unsweetened almond milk
  • 1-2tbsp lemon juice of ½ lemon (adjust to taste)
  • ¼ tsp fine sea salt
  1. Simply place all your ingredients in a large food processor, process until combined, scraping down the edges as necessary to make sure it reaches a smooth consistency.

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