Keep some of this Spinach-Walnut Pesto stashed away in your refrigerator for when you need to add a quick flavor boost to pasta, scrambled eggs, or even just a slice of toast.
It’s super easy to make, quite low in fat, and Vegan too!
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It’s made with hands full of spinach instead of the usual basil, so you’re also adding extra nutrition to whatever your main dish is.
For the nutty flavor, I picked walnuts because they’ve got more fat than some of the other nuts, and that also allowed me to drop a lot of the oil that would otherwise go in.
And as for that cheesiness, Nutritional Yeast! I recently discovered this wonder, and it works so great in place of parmesan that I just had to sub in in here. It is a bit expensive though, so feel free to sub-in parmesan instead.
Just toss everything in a food processor and then use that vibrant condiment wherever you please!
Skinny Vegan Spinach and Walnut Pesto
Ingredients
- 2½ cups Spinach, 75g
- ¼ cup Walnuts, 30g
- 2 Tbsp Fresh Parsley, Chopped
- 1 Tbsp Nutritional Yeast, or 2 Tbsp Grated Parmesan
- 1 tsp Garlic, Minced
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 1½ tsp Lemon Juice
- 1¼ tsp Olive Oil
- 2 Tbsp Water
Instructions
- Combine all the ingredients in food processor and pulse for about 2 minutes until smooth.
- Add a splash of water to make it thinner.
Notes
- To make this nut-free, use pine nuts, pumpkin seeds, or sunflower seeds.
- Servings: ¾ cups | Serving size: 2 Tbsp
- Calories: 50kcal
- Fat: 4.4g | Saturated fat: 0.5g
- Carbohydrates: 1.7g | Fiber: 0.9g | Sugar: 0.1g
- Protein: 1.6g
