vegan pesto

One day, I was home and I wanted to eat pesto. Not only that I did not have any pesto at home, but I also did not have any basil or parmesan. I was off to a bad start as those are the main ingredients of the traditional pesto recipe. Since I had a lot of spinach on hand, I thought I could use that instead of basil. I did my pesto completely vegan and I thought it turned out good… until my mom tasted it. Let me explain.

A couple of weeks ago, my mom came to visit and stayed with us for 5 days (we don't live in the same city). I had decided to make this nice chicken & coconut sauce recipe for dinner and it was going to be delicious. For some reasons though, the coconut milk turned and the chicken ended up in the garbage.

(I don't know if you are like me but I always try to impress my parents with my food when they come over to show them that I can cook too.  To my despair, each and every time they come over, without fail, I burn or overcook something. Too much pressure I guess. Hahaha.)

Anyway, to come back to my failed chicken recipe, I had to make something else quick for dinner that night.  I decided to make my sundried tomatoes and spinach pesto with pasta. When my mom tasted it, she could not believe how good it was. For the following 3 days, all she wanted to eat was pesto pasta. LOL (true story).

Here is the recipe for you to try. If you want to share your opinion on this recipe or have questions, please write in the comment box below. If you post a picture of your pesto on Instagram, please tag @vic.r_c so we can see what you came up with.

Thanks and Enjoy!

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Sundried Tomatoes & Spinach Pesto
Sundried Tomatoes & Spinach Pesto
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Servings Prep Time Cook Time
3cups 10minutes 0minute
Servings Prep Time
3cups 10minutes
Cook Time
0minute
Ingredients
  • 3 cup baby spinach
  • 1/2 cup sundried tomatoes
  • 1 tbs almond butter
  • 3 garlic cloves round
  • 1/2 cup cashews
  • 1/2 cup olive oil
Servings: cups
Units:
Ingredients
  • 3 cup baby spinach
  • 1/2 cup sundried tomatoes
  • 1 tbs almond butter
  • 3 garlic cloves round
  • 1/2 cup cashews
  • 1/2 cup olive oil
Servings: cups
Units:
Instructions
  1. In a food processor, grind cashews until the consistency looks like flour. Be careful not to leave it to long because it will turn into butter.
  2. Add the baby spinach, sundried tomatoes, almond butter and garlic cloves to the food processor. blend until a paste is form.
  3. While the food processor is still on, add the olive oil. Blend until desired consistency.nut pesto
  4. Add the pesto to your pasta, stuffed meat, salad, or eat with a spoon. Enjoy!
Recipe Notes

*Please note that the nutrional value is per cup. 1 individual eats about 1/4 cup per serving.

Nutrition Facts
Sundried Tomatoes & Spinach Pesto
Amount Per Serving
Calories 735 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g
Monounsaturated Fat 36g
Sodium 1014mg 42%
Potassium 12mg 0%
Total Carbohydrates 43g 14%
Dietary Fiber 12g 48%
Sugars 17g
Protein 19g 38%
Vitamin A 306%
Vitamin C 139%
Calcium 31%
Iron 83%
* Percent Daily Values are based on a 2000 calorie diet.