Paleo Spinach Pesto
Bright, flavorful, and perfectly suited for clean eating, this Paleo Spinach Pesto recipe is a nutrient-packed twist on traditional pesto. Featuring fresh spinach and basil leaves, raw walnuts, zesty lemon juice, and a hint of nutritional yeast for a cheesy flavor without dairy, this vibrant pesto is entirely paleo-friendly and vegan. Made with extra virgin olive oil for smooth richness, it comes together in just 10 minutes with no cooking required! Ideal for topping zoodles, grilled proteins, or roasted vegetables, this spinach pesto is as versatile as it is healthy. Perfectly balanced with garlic, sea salt, and black pepper, it’s a fresh and wholesome alternative to classic pesto that’s suited for meal prep, offering up to a week of refrigerator storage or the option to freeze for longer. Easy, delicious, and full of clean ingredients, this recipe will become a staple in your paleo repertoire.
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Recipe Information
Ingredients
- 3 cups Fresh spinach leaves
- 1 cup Fresh basil leaves
- 2 whole Garlic cloves
- 2 tablespoons Lemon juice
- 1 cup Raw walnuts
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the spinach and basil leaves to remove any dirt or debris.
Peel the garlic cloves.
In a food processor, combine the spinach, basil, garlic, lemon juice, raw walnuts, nutritional yeast, sea salt, and black pepper.
Pulse the mixture several times to chop the ingredients and start blending them together.
With the food processor running, slowly drizzle in the olive oil through the feed tube. Continue blending until the pesto reaches your desired consistency. Scrape down the sides of the food processor as needed.
Taste the pesto and adjust the salt, pepper, or lemon juice to your liking.
Transfer the spinach pesto to a clean jar or container. Store in the refrigerator for up to one week, or freeze for longer storage.
Serve as a topping for roasted vegetables, zoodles, grilled proteins, or as a dip for fresh veggies.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
