Vegan Superfood Pesto
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Vegan Superfood Pesto
This is a vegan twist on traditional pesto which is made with pine nuts, parmesan cheese, garlic and olive oil. Whether you eat the traditional version or looking for a healthier plant-based pesto like my recipe, I recommend always making it yourself.
Most store-bought pesto contains preservatives to keep it on the shelves longer as well as low-grade seed oils which are highly inflammatory to the body. My vegan pesto recipe is just as delicious as the traditional one, but it’s much healthier and it costs a fraction of the price to make.
Instead of basil, expensive pine nuts and parmesan cheese, I use cashews and baby spinach with garlic and olive oil. I also add a secret ingredient that gives my vegan pesto extra vitamins and minerals. That ingredient is chlorella a freshwater algae that is considered a superfood and is very rich in iron and B12. It goes very well with this vegan pesto and boosts its nutritional value.
This recipe is so easy to make it only takes a few minutes of blending in a food processor and it’s ready! You can use it on pasta, as a dip or my favourite way as a spread in sandwiches. It tastes garlicky and fresh and because it’s raw it holds all of its nutritional benefits.
HEALTH BENEFITS
Spinach is a great source of iron that can restore the quality of blood. It also contains high levels of chlorophyll and is loaded with protective compounds called polyphenols which can protect against certain cancers.
Garlic is a powerful antibacterial that improves cholesterol, detoxifies the body and is high in vitamins and minerals. Consuming raw garlic can boost your immune system and work as a preventative measure against colds and influenza. Garlic is also anti-inflammatory and can help those suffering from arthritis.
Cashews are an excellent source of protein and antioxidants. They contain no cholesterol making them a great choice for heart health. They are also a wonderful source of healthy fat. Make sure you choose the unsalted version.
Chlorella is an excellent source of vitamin A, vitamin B12 and is very high in iron. It helps to clear and flush out heavy metals and toxins from the body. Make sure you choose organic broken cell wall chlorella powder for adding to food and beverages.
HOW TO MAKE VEGAN SUPERFOOD PESTO
This recipe is so easy to make all you need are raw cashews, garlic cloves, baby spinach, olive oil and chlorella powder for extra nutrients. You will also need a food processor or high-speed blender.
Begin by peeling 5 garlic cloves and adding them to the food processor with 1/3 cup of raw cashews. Pulse a few times until the ingredients are combined and form a paste.
Next, add 4 cups of packed baby spinach, 2 tablespoons of chlorella powder and 1/3 cup of olive oil and blend together until it reaches a smooth consistency. Add a little more olive oil if it seems dry as well as salt and pepper to taste. Blend again for a few more seconds and voila it’s ready!
This pesto is delicious on your favourite pasta. I added it to gluten-free spaghetti as shown in the picture above. To use it as a pasta sauce boil your pasta and cook as per package instructions. When the pasta is ready strain it to remove all the water then add the pasta back into the same pot and add some of the pesto and mix it together with tongs. There is no need to heat up the pesto, in fact if you heat it up it will lose much of its flavour.
If you want this dish to be completely raw then use it with zucchini noodles. It’s also delicious with quinoa, rice noodles or in a cold pasta salad.
This vegan pesto is tangy and garlicky and it is perfect as a dipping sauce for vegetables or in sandwiches. It’s so easy to make you will want to make it again and again. You can also get creative and add other leafy greens to it such as arugula or dandelion.
This pesto will last covered in the fridge for up to 7 days, but I guarantee it won’t last that long. If after a few days, it becomes dry add a light drizzle of olive oil before serving.
I hope you enjoy this delicious, healthy and multi-purpose sauce, dip, and spread!
Vegan Superfood Pesto
Ingredients
- 1/3 cup raw cashews, unsalted
- 5 garlic cloves
- 4 cups baby spinach
- 2 tbsp chlorella powder (optional)
- salt & pepper to taste
- 1/3 cup olive oil
Instructions
Notes
This pesto will last covered in the fridge for up to 7 days.
Hi I’m Michelle
I’m a certified nutrition specialist, herbalist, and plant-based recipe developer. I'm an ambassador for healthy living and clean eating promoting a diet free from processed foods.
Try out some of my healthy recipes or shop my limited-edition seasonal wellness remedies. I also offer 1:1 personalized nutrition coaching for anyone serious about transforming their health.