Anyone else just love pesto? This vegan spinach pesto is herbaceous, fresh, and versatile. It’s a breeze to whip up and keeps for 2-3 days in the fridge. Perfect for making ahead and using for so many different reflux-friendly dishes - like over a bowl of gluten-free pasta or as a bright marinade to baked chicken. 
I am a massive fan of fresh creamy pesto however, traditional pesto was full of triggers for me…parmesan cheese, garlic, and lemon to name a few. It was always bound to cause a flare-up and leave me feeling miserable. Though with a bit of tweaking, I was able to come up with this vegan spinach pesto which I think tastes even better.
Pesto is the best-o for brightening any dish. And, let’s face facts sometimes acid reflux-friendly dishes can be a bit bland. Adding a dollop of this vegan spinach and basil pesto to sauteed vegetables, pizza, buddha bowls, and baked chicken can add instant flavor. Following these few simple steps, you can immediately transform any dish!
📋 Recipe
Prep Time: 10 minutes 0 0 0 Total Time: 10 minutes
Yield: 1 cup
Ingredients
- 1 cup fresh basil
- 1 cup fresh spinach
- 2 tablespoons nutritional yeast
- 4 tablespoons olive oil
- Splash of veggie broth
Instructions
- In a food processor, combine the basil, spinach, nutritional yeast, and splash of veggie broth. Pulse until combined
- With the food processor running, drizzle in the olive oil and pulse until combined
- For a smoother pesto, add more olive oil or veggie broth until it reaches your desired consistency
Notes
- Can swap spinach for kale or arugula
- Try different herbs like parsley, mint, or cilantro for variations
- Great on pasta, salads, grain bowls, or as marinade
Storage
Store in airtight container in refrigerator for 2-3 days
