Spinach Pesto With Walnut | Vegan | Gluten-Free | How To Make Spinach Pesto Without Parmesan Cheese

Homemade spinach pesto is easy to make, and packed with the goodness of spinach, olive oil, and walnut. This healthy Italian pesto dip goes very well with pasta, veggies and a spread over sandwiches or bruschetta. Making spinach pesto is also a great way to use spinach and a perfect dish for winters and early spring. Using only a few ingredients this spinach pesto is vegan and gluten-free and ready in 5 minutes.

Pesto is a sauce originating in Genoa, Italy. Traditionally it was made by pounding basil leaves, pine nuts, garlic cloves, olive oil and Parmesan Cheese in a pestle and mortar. But today it is very easy and hassles free task to make at home by using a food processor. Just add everything in the jar and grind till a smooth consistency.

Spinach pesto is a milder version of basil pesto. Simply add all ingredients in a food processor and grind till the smooth consistency. There are few variations

• Replace spinach with kale, coriander/cilantro, basil, or any greens to get another version of the pesto.
• For nuts, you can use any nut like pecan, almond, cashew, walnut, pine nuts, pista.
• To make nut-free pesto simply eliminate nuts and grind rest of the ingredient. It will still taste great.
• To make vegan pesto avoid adding parmesan cheese. I don’t add cheese in my pesto recipes being vegetarian.
• I made spinach pesto without adding Parmesan Cheese. You can add 1/2 cup with the rest of the ingredients. If you find pesto bitter then add more.
• Add 2 Tblsp olive oil before serving to get pouring consistency.
• You can store in the refrigerator for 4-5 days easily. Just cover up the olive oil to cover the surface. It becomes darker with time, just mix everything nicely and serve.

So far I have tried adding all nuts, pine nuts, almonds, cashew, and walnut. But at home, we all love this walnut version of pesto. I made spinach pesto without adding Parmesan Cheese. Recently upgraded my knowledge that it contains animal rennet and not considered as vegetarian.

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To make any pesto this is the simple formula to work on.
Greens (basil, spinach, kale, cilantro, green coriander, rosemary, chives ) + Nuts(pine nuts, almond, cashew, walnut, pista) + garlic clove + Lemon juice + Olive oil + Salt

So let see how to make this creamy, healthy, vegan, gluten-free spinach pesto without parmesan cheese at home.

Spinach Pesto | How To Make Pasta Without Parmesan Cheese

Ingredient                                         make 1.5 cup spinach pesto

1.5 Cup tightly packed spinach
2 Tblsp dry basil (optional)
1 Tsp salt
4 Garlic Cloves
1/4 Cup olive oil
1 Cup dry roasted walnut
1.5 Tblsp lemon juice
1 Tsp agave syrup (you can use honey or sugar as well)

Method

1. Add spinach, dry basil, garlic cloves, salt, walnuts, lemon juice and agave syrup in the grinding jar and blend until everything mixed.
2. Scrap down from the sides and add olive oil. Grind till you get a smooth paste-like consistency.
3. If pesto looks thicker just add 2-3 tbsp olive oil more and blend again.
4. Spinach pesto is ready to serve and use.

Note

1. You can store in the fridge for 4-5 days. Cover the surface with olive oil, though it becomes darker with each passing day.
2. To make nut-free eliminate nuts in the pesto and still will taste great.
3. To make vegan do not use parmesan cheese.

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Spinach Pesto With Walnut | Vegan | Gluten-Free | How To Make Spinach Pesto Without Parmesan Cheese

Homemade spinach pesto is easy to make, and packed with the goodness of spinach, olive oil, and walnut. This Italian pesto is vegan & Gluten-free. This Spinach Pesto is made without permesan cheese.

5 from 9 votes

Print Pin Rate

Course: Side Dish, Snack

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 Cup Pesto

Calories:

Author: Bhawana

Ingredients

• ▢ 1.5 Cup tightly packed spinach
• ▢ 2 Tblsp dry basil (optional)
• ▢ 1 Tsp salt
• ▢ 4 Garlic Cloves
• ▢ 1/4 Cup olive oil
• ▢ 1 Cup dry roasted walnut
• ▢ 1.5 Tblsp lemon juice
• ▢ 1 Tsp agave syrup (you can use honey or sugar as well)

Instructions

• Add spinach, dry basil, garlic cloves, salt, walnuts, lemon juice and agave syrup in the grinding jar and blend until everything mixed.
• Scrap down from the sides and add olive oil. Grind till you get a smooth paste-like consistency.
• If pesto looks thicker just add 2-3 tbsp olive oil more and blend again.

  Spinach pesto is ready to serve and use.

Notes

1. You can store in the fridge for 4-5 days. Cover the surface with olive oil, though it becomes darker with each passing day.
2. To make nut-free eliminate nuts in the pesto and still will taste great.
3. To make vegan do not use parmesan cheese.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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This is my entry for BM #94 W3 D1 for Dips For Snack theme.