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.
Check out our best tofu recipes collection!
What to expect
Creamy, light, nutritious, and super easy to make. This spinach pesto made with tofu is a winner for a last-minute, quick, and easy dinner.
Honestly, vegan pesto is surprisingly simple to make and is a good way to use up veggie leftovers. You can make a variety of pesto with zucchini, red pepper, parsley, artichoke, and many more.
Today, we make a version with fresh spinach that pairs perfectly with pasta and zested lemon.
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.
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.
If you enjoy easy dinners much as we do, have a look at our other easy tofu recipes:
- Pan-fried mushroom tofu: healthy proteins and a generous serving of roasted mushrooms, a perfect dinner for fall and winter
- Lemon tofu: a 10-min pan-fried tofu that pairs perfectly with steamed asparagus or braised artichokes
- Tofu Cacciatore: rich, hearty, and tomato-packed! This stew is a perfect alternative to chicken cacciatore
- Tofu salad: light and fresh, this tofu salad with fried tofu comes with a creamy dressing and loads of crunch
- Tofu in pizzaiola sauce: a perfect vegan beginner recipe since it's ready in just 15 mins
- Scrambled tofu: an easy breakfast and brunch idea with loads of healthy protein
- Vegan Fish: steamed tofu with herbs and veggies, a refreshing and fun dinner
What are your favorite ways to eat tofu? We'd love to know, write us a note in the comments below!
Store whatever is leftover from 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.
For many more tofu ideas, check out our tofu category page.
Spinach pesto | Vegan recipe
- 1 Blender
- 7 ounces spinach
- 2 ounces firm tofu
- ⅓ cup almonds
- ⅓ cup water
- 4 tablespoons olive oil extra virgin
- 2 tablespoons 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.