clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nut Free Vegan Pesto

  • Author: Elena Contis
  • Total Time: 10 minutes
  • Yield: About 3/4 cup 1x
  • Diet: Vegan


This nut free vegan pesto is allergy-friendly and made with fresh ingredients like spinach, basil, garlic. It easily comes together in less than 10 minutes and only requires 6 ingredients.


  • 2 cups fresh spinach
  • 3 cups fresh basil
  • 2 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon nutritional yeast*
  • 1/2 teaspoon salt


  1. Wilt the spinach and basil with a few drops of oil in a saucepan for a couple of minutes.
  2. Add everything to a food processor and blend until you have your desired consistency.
  3. Serve immediately on pasta, toast, pizza, you name it!


If you prefer using parmesan cheese instead of nutritional yeast, sub in two tablespoons of vegan (I like the VioLife brand) parmesan cheese instead of the one tablespoon of nutritional yeast.

I highly recommend wilting the spinach and basil on the stovetop because it gives the pesto a richer taste. But, if you don't have the time or don't want to, this pesto is just as good if you toss everything into the food processor!

Store in the refrigerator in an airtight container for up to one week or in the freezer for up to six months.

  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian


  • Serving Size: 2 Tablespoons
  • Calories: 85
  • Sugar: 0.1g
  • Sodium: 203mg
  • Fat: 8.6g
  • Saturated Fat: 1.2g
  • Carbohydrates: 1.8g
  • Fiber: 0.9g
  • Protein: 1.6g
  • Cholesterol: 0mg