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Raw spinach pesto (vegan, gluten-free & paleo) recipe

Raw spinach pesto (vegan, gluten-free & paleo) recipe

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  • Dish type
  • Side dish
  • Sauce

This may be the easiest thing you’ll ever make. Enjoy!

Be the first to make this!


  • 300g raw spinach leaves, washed
  • 1 clove of garlic, peeled, or to taste (sometimes we use three!)
  • 50g of pine nuts
  • 3 tablespoons of olive oil


  1. Set up the food processor and squeeze as much of the washed spinach in as you can. Add the garlic.
  2. Pulse the blender making sure that you mix the spinach so you get chopped leaves rather than a paste like consistency.
  3. Just before all the leaves are chopped add in the pine nuts. Pulse and mix again until the pine nuts are small pieces that will add crunch to the texture. Add the olive oil.
  4. Put into a bowl. Stir and serve.


Add 50g of grated hard vegetarian cheese if you like, but, adding this means the recipe is no longer vegan, paleo or gluten-free.

See it on my blog

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Healthy Creamed Spinach (Vegan, Paleo, Dairy-Free)

Made from frozen, this healthy paleo and vegan creamed spinach is made without dairy and makes for a perfect side dish or a plant-based main with some rice or quinoa. With a touch of curry and coconut, this spinach recipe has an Indian twist that you will love. It’s also Whole30 and gluten-free.

Creamed spinach is something you would often find in a side dish section of many restaurant menus. Enveloped in luxuriously rich cream, this dish is a sure winner when it comes to pairing protein and vegetables. It’s also a staple at a Christmas and Thanksgiving table!

However, if you don’t do dairy or you simply want a lighter, healthier creamed spinach version, it’s not as easy to find. Good thing you can make your own dairy-free creamed spinach at home and this recipe with an Indian twist will become a favourite. I promise!

This Mustard Green Pesto Is:

  • Packed with flavor!
  • Bright
  • Bold
  • Slightly spicy
  • Fresh
  • Raw vegan, gluten free, paleo friendly, whole30 approved!

More Pesto Recipes

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I'm a Certified Transformational Health Coach. I'm a holistic practitioner who helps people live healthy lives through nourishing whole food, empowering thoughts, and positive actions.

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Certified Nutrition and Wellness Coach who creates real food gluten free, dairy free, and sugar free recipes. You’ll also find health information to live your best life, as well as healthy dining and travel options when exploring Los Angeles and the rest of the world.

I'm Kelly, a Certified Transformational Health Coach & Meditation Teacher. I help women drop weight in their mind and body for increased energy, greater confidence, and overall better health. – Learn More

  • 1 large head of curly kale, (about 4-6 packed cups of de-stemmed, chopped leaves)
  • 2 tightly packed cups fresh basil leaves
  • 1 cup roughly chopped raw walnuts
  • 4 large garlic cloves,, or to taste
  • 1 Tablespoon nutritional yeast, (optional)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt,, or to taste
  • 6 Tablespoons good quality extra virgin olive oil
  • 1 cup water
  1. Put all ingredients except for the olive oil and water in the bowl of the food processor (fitted with the standard "s" attachment). Pulse a few times to begin to break down the ingredients before turning the processor on high. While it is running, pour the olive oil into the machine, in a thin stream. The mixture should start to form a chunky paste. Turn off the machine and scrape down the bowl to make sure everything is getting incorporated.
  2. Replace the lid and turn the machine back on high. Using the same method as you did for the olive oil, pour the water into the bowl while it's running. The mixture should get smoother in texture and lighter/cloudier in color as the water incorporates. Continue to run the machine for a few moments after the water has been poured in, to ensure everything is pureed and mixed evenly.
  3. Use a spoon or spatula to transfer the pesto from the machine (be careful of the blade!) into a bowl or storage container. It is best served immediately, but can be stored in an airtight container just big enough to fit the pesto, so that you have as little air in the container as possible. Keep it in the fridge for up to a week or freeze it (see note below).

Real Food. Real Talk. Real Good.

I came to my computer this morning with every intention of writing you a fantastic post on pesto. Fast forward thirty minutes… I am staring semi-blankly at my computer screen a step away from drooling. I look down and a big-ugly-flying bug has committed suicide in my smoothie. Is this an omen? Yikes. At least my Monday is going slightly better than Mr. Ugly Bug’s. I could be face down somewhere in a liquid vat of coconut milk and greens. Rough.

I message my husband on G-chat. I complain that the hamster in my brain refuses to jog. The wheel is not turning. I need some pesto inspiration. I ask him for some thoughtful words on pesto. He responds with a factual “It’s green”. This is going well. I ask him if he has anymore slightly less literal thoughts on the subject, to which he confesses “No idea. I barely understand it.” His hamster is tired too. I get it. Pesto can be kind of mysterious. I’m gonna help you all demystify it.

Greens + Cheese + Oil + Nuts/Seeds + Garlic = PESTO!

A totally simple equation. Finally a word problem I understand. If you are vegan or paleo, simply sub out the cheese for nutritional yeast! Your pesto will still taste amazing. In this recipe I used vitamin-packed spinach mixed with pepitas! We’re getting seasonal. Pumpkin craziness all up in here.

In short, if you can make a smoothie, you can totally whip up pesto. Put all of your ingredients into a food processor and run that baby until they all come together. Presto… you’ve got PESTO! Oh, wow. That happened. But really, it’s super easy.

Commence slathering it on everything. I did it up right, and made an awesome spaghetti squash pasta! Recipe coming at-cha later this week. Get excited. It’s a good one. Pretty, right?

Now, if you’ll excuse me… I’m just going to scoop this bug out of my smoothie and maybe (probably) finish it. Can someone give me some pointers on good music to play at a bug funeral? Thank you in advance. xo

Vegan Spinach Basil Pesto Recipe Vegan Spinach Basil Pesto Recipe – you won’t even miss the cheese. Delicious with eggs, on sandwiches, pasta, spread over chicken or fish. Get My Weekly Meal Plan Plus My FREE GF/DF Avocado Recipes Ebook. Since I’ve titled my food blog Avocado Pesto I’m making it a new priority to share more pesto recipes on here. I make different kinds of pesto all the time – usually just tossing handful and dashes of ingredients into the food processor. This time though, with pen and pad in hand I was ready to document both the ingredients and the quantities. I didn’t start to fully appreciate pesto until college – when one of my roommates introduced me to the joys of home made pesto for the first time. Sure I had had it before – but only out of jar filled with who knows how many additives and preservatives and then simply tossed with pasta. And that pretty much was never real pesto! The store bought is not the same. There is a world of difference between the two. Little did I know there was a whole pesto world out there I was missing out on. Now I eat it with hard boiled eggs for breakfast, spread onto sandwiches for lunch and mixed in with chicken or seafood either baked on pan fried for dinner. The possibilities are endless. Never fear – for those of you who are dairy free or vegan this pesto doesn’t have a shred of animal products. For the cheese connoisseurs out there I promise with this vegan spinach basil pesto you won’t even miss the lack of Parmesan. It’s good to introduce some vegan recipes into your diet and you can start with this simple vegan spinach basil pesto. For my favorite recipe that incorporates pesto check out my avocado chickpea salad recipe. For a different flavored pesto throw in some sun-dried tomatoes to make vegan sun-dried tomato pesto. Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes. Vegan basil spinach pesto is great on pretty much everything. Examples of how you can incorporate pesto into your recipes include: Spinach & Strawberry Salad (Raw, Vegan, Paleo, Gluten Free)

Salads featuring greens and fruits are generally a big hit with everyone. There’s some sweetness, there’s some tang, there’s some crunch. What’s not to love?

They’re also very popular at potlucks because there’s pretty and look impressive, but are super easy to make. Here’s one of our favorite fruity salads, featuring spinach and strawberries.

This sweet salad makes it very easy to eat your greens. With crunchy poppy seeds, protein packed hemp seeds, and a sweet and sour dressing, your taste buds are in for a nutritious and delicious ride!

  • 3 cups leafy greens, such as spinach
  • 2 cups sliced fresh strawberries
  • 3 T extra virgin olive oil
  • 1 1/2 T balsamic vinegar
  • 1 t maple syrup or your favorite sweetener
  • 1 t poppy seeds
  • 1 T hemp seeds
  1. Whisk the oil, vinegar, maple syrup, poppy seeds and hemp seeds.
  2. Place the greens and strawberries in a bowl, drizzle with dressing, and toss to combine. Enjoy!

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The statements within this blog have not been reviewed by the FDA. The products and recommendations are not intended to treat, diagnose, cure or prevent any disease, illness or ailment. Please consult a physician prior to any self diagnosis or treatment, or before starting any detoxification program.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I never recommend products I would not personally use.

Spinach and Pea Pesto Socca/Farinata (Gluten-Free, Vegan)

Since the weather is starting to warm up, I thought this would be a good time to share with you my spinach and pea socca recipe. It always reminds me of summers in France and is especially good with a cold glass of white wine or rosé.

If you’ve never heard of socca, it’s a simple but delicious dish that’s quite popular in Nice, as well as in parts of Italy where it’s referred to as farinata.

Part savory crêpe part flatbread, it’s a simple but delicious dish that’s destined to be your new summer favorite once you try it. Traditionally made from just chickpea flour, water and olive oil (with some freshly ground black pepper on top). It’s baked on a large round pan in a wood-fired oven, then rustically scraped off the pan into large slabs and served while still warm. It has a custardy interior and is golden and on top and crispy around the edges.

Of course, as usual, I’ve taken some liberties with tradition and put my own twist on the basic recipe. Not having a wood-fired oven available, I made mine in a pre-heated cast-iron pan in a very hot oven with great results. I also couldn’t resist dropping a few spoonfuls of spinach pea pistou into the batter and topping it with some extra spinach leaves before putting it in the oven.

Pistou, is pesto’s French cousin. Like pesto (only minus the pine nuts and parmesan), it’s an essential part of the classic French soupe au pistou but also makes an excellent sauce in its own. I’ve added spinach and green peas to my pistou for extra fresh flavor and bright color. Once baked the pistou creates flavorful pockets of green throughout the socca and the whole spinach leaves make for a pretty topping.

Unlike the original, I like to make my socca thick, so it’s a bit loftier and more foccacia-like than the traditional version. This makes it easier to pick up and eat with your fingers when sliced into neat wedges and also gives it more longevity out of the oven. As delicious as traditional socca is, it’s really best eaten right out of the oven or it tends to dry out and harden. A touch of baking soda in the batter is the secret to keeping this version so light and airy long after it’s come out of the oven. You’ll also want to plan ahead and make the batter the night before to allow it to rest properly. It comes together quickly but needs a good long rest before cooking which will both help with digestion and ensure that the flour is fully hydrated.

Serve it as an appetizer, or with some dressed salad greens, just don’t forget the wine!

Raw Vegan Pesto Pizza

If you are looking for a satisfying and wholesome version of pizza that will make you feel energized and fill you up, look no further! I always love a good raw vegan pizza for a healthy meal topped with fresh greens or served with a fresh vibrant salad.

Raw Vegan Pizza Crust

The basis for the crust is sunflower, zucchini and flax. The sunflower seeds and the zucchini form the mass of the dough, the flax binds it together and the herbs and seasoning flavor it!

Feel free to substitute other vegetables, like eggplant or winter squash. And if you don’t have flax seeds you can use ground chia instead.

This crust makes a good flatbread for other toppings as well, including olive tapenade, hummus, raw vegan tomato sauce and romesco. Of course, you can also use an endless variety of vegetables, herbs, nuts and seeds as well, either cooked or raw.

What are your favorite toppings?

If you’re interested in learning more about a raw vegan diet, check this article out!