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Our spinach pesto is an easy recipe that you can make in 5 minutes in a blender. Use the pesto with your favorite pasta, or as a spread in a sandwich or wrap.
We add tofu to this recipe to make the spinach pesto creamier and more nutritious.
Ingredients and substitutions
- Spinach: I like to use fresh spinach, however, frozen spinach work too.
- Tofu: firm tofu is best to give the pesto a creamy texture.
- Almonds: to add healthy fats and texture. You can replace almonds with cashews, macadamia, and walnuts.
- Water: to get the blender going.
- Olive oil: best if extra virgin.
- Nutritional yeast: optional but we recommend it if you want to give the pesto a cheese flavour.
- Garlic: goes well in any pesto.
- Salt and pepper.
How to make spinach pesto
To make spinach pesto you'll need 7 ounces (200 grams) of fresh or frozen spinach that you'll cook in a pan with a little oil, a clove of garlic, and a pinch of salt until most of the cooking water of the spinach has evaporated.
This takes about 5 minutes with the fresh spinach.
Watch a quick 30-sec video: how to make vegan spinach pesto.
Let them cool a bit and in the meantime prepare a blender and add in 2 ounces (60 grams) of firm tofu, ⅓ cup (50 grams) of almonds, preferably peeled, ⅓ cup (80 grams) of water, two tablespoons of extra virgin olive oil, two pinches of salt, a pinch of pepper, two tablespoons, about 10 grams, of nutritional yeast, the cooked spinach, and half a clove of garlic with which we cooked the spinach.
Blend for one to two minutes until you get a pesto-like consistency then taste and adjust for olive oil and salt.
How to use spinach pesto with pasta
To use this pesto in a pasta dish, let's first heat it up for two minutes in a pan with a ladle of pasta cooking water.
Then drain the pasta al dente and add it to the pan.
With our doses for the pesto, you'll serve at least 6 people, but also up to 8, depending on how much you dilute it with water.
Toss the pasta in the pan for a minute, adding a little cooking water if needed, then serve. I serve about 80 grams of pasta per person here.
Tofu is a great way to add plant-based protein to pasta, improving its nutritional profile.
Then if you like, grate some lemon zest on top to add a touch of freshness.
This recipe is healthy and nutritious and can be prepared quickly.
If you prefer, you can choose a different vegetable to make the pesto, such as basil, sun-dried tomatoes, or even arugula or zucchini.
Store whatever is leftover of the spinach pesto in the fridge for up to a week, or in the freezer for up to 2 months.
To thaw, just add it to a pan with a little pasta water to help melt it. You can also thaw it in the refrigerator, it'll take longer, but it will work.
Spinach pesto | Vegan recipe
- 1 Blender
- 7 ounces (200 grams) spinach
- 2 ounces (60 grams) firm tofu
- ⅓ cup (50 grams) almonds
- ⅓ cup (80 grams) water
- 4 tablespoons (45 grams) olive oil extra virgin
- 2 tablespoons (10 grams) nutritional yeast
- 1 clove garlic
- 1 teaspoon salt
- 2 twists pepper
- On a non-stick pan, cook the spinach till they are completely soft and their water has evaporated.
- To a blender, add all the ingredients including the cooked spinach and blend till you get a a creamy pesto.Taste and add more salt or more nutritional yeast based on your taste.
- Before serving the pesto, warm it up in a pan with some pasta cooking water, then add the pasta, mix well, and serve with some grated lemon zest on top.
- Store in an airtight container in the refrigerator for up to a week.
If you liked this recipe, you might also like:
- Tofu with pizzaiola sauce
- Tofu cream cheese
- Cutlets with spinach and tofu
- Tofu cacciatore
- Pan-fried tofu with lemon
- Mushroom tofu - pan fried
- Oven baked tofu with cherry tomatoes and olives
Did you try this recipe at home? Let us know in the comments below.