Spinach and Walnut Oil Pesto


  • 2 cups fresh spinach leaves
  • 1/2 cup toasted walnuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 cup walnut oil
  • Salt and pepper to taste
  • A squeeze of fresh lemon juice (optional)


  1. In a food processor, combine spinach, toasted walnuts, garlic, and nutritional yeast.
  2. Pulse until the ingredients are well chopped and blended.
  3. While the processor is running, slowly add the walnut oil until the pesto reaches your desired consistency.
  4. Season with salt, pepper, and a squeeze of lemon juice if you'd like a zesty touch.
  5. This vegan spinach and walnut oil pesto works well as a sauce for pasta, a topping for roasted vegetables, or a spread on sandwiches.

Both of these vegan walnut oil pesto recipes provide a rich and nutty flavor without the need for traditional Parmesan cheese. They are versatile and can be customized to suit your taste preferences, making them great additions to a plant-based diet. Enjoy experimenting with these vegan pesto variations!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.