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Spinach-Basil-Roasted Garlic Pesto

(no nuts, no dairy, no oil)

Makes about 1 cup

Prep time: 30 minutes to roast garlic. 10 minute to process pesto.


This is a heady, basil-infused pesto that's delicious atop pizza, pasta, spread on canapes, tossed with steamed veggies. There's no end to its uses!



1 cup packed basil leaves

1 cup steamed baby spinach

2 tablespoons nutritional yeast

1 head peeled roasted garlic

Salt to taste

Several fresh grinds of black pepper




Remove loose papery outer skins off the garlic and roast whole for 30 minutes at 375F°F/190°C. Cool and peel.


Combine all ingredients in food processor, run, dribbling in only enough water to create a smooth, thick paste. How thick the pesto should be will depend how you'd like to use it -- thinner to toss with pasta or other grains; quite thick to pipe on canapes.

Spinach-Basil-Roasted Garlic Pesto

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