Skinny Vegan Spinach and Walnut Pesto

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!

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

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Prep Time5 minutes mins

Cook Time0 minutes mins

Total Time5 minutes mins

Servings: 12 Tbsp

Calories: 25kcal

Course: Basics, Condiments

Cuisine: Italian

Spinach-Walnut Pesto is super easy to make, quite low in fat, and Vegan too! Use it to add a great flavor boost to pasta, scrambled eggs, or even just a slice of toast.

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.

Nutrition:

• 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