The Easiest Spinach Pesto Pasta Recipe (Dairy-Free)

You need only a few ingredients to make this easy spinach pesto pasta recipe. It’s a dairy-free proposition if you are looking for plant-based pesto inspirations. It’s easy and quick to make, packed with greens and antioxidants that support your body and satisfy your soul.

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Hi friend! Today, I am sending you a straightforward and versatile recipe for green pesto. Most people love and adore pasta, and pesto is a staple product on their shelves. Today’s recipe is a plant-based proposition. I want to show you how to make a dairy-free pesto and still enjoy the taste. I love having this spinach pesto pasta topped with fresh or baked cherry tomatoes and feta (you can use plant-based feta cheese if you have access to it and want to keep this fully plant-based.

If you are creative, you can come up with many varieties. You can use different nuts and herbs (or combine them). Once you learn how to make it, the rest is your imagination and trying, which is the best thing in a kitchen. Most of the best recipes and meals I have ever done were those I took a risk and tried, something I’ve never tried before. Sometimes, it’s hard to recreate the same taste and create the same recipe, but I am trying here to bring you the best content I can.

Why you will love this recipe

• Made with eight ingredients
• Created within a few minutes
• Fresh and aromatic
• Student’s friendly
• Fully plant-based proposition

Frozen spinach? Why

I usually use this package of frozen shredded spinach for this pesto. It’s frozen. I know. It’s much better in taste and quality of pesto to make it from fresh spinach leaves. However, let me explain why I used frozen spinach here. Eating seasonal food is the best choice. When it is summertime, and all vegetables are thriving, it’s the best time to harvest and eat them. The best time to enjoy fresh spinach is between May and October. At that time, people gathered spinach, preserved it, and froze it for later use. That’s how we can enjoy spinach all the time.

I am skeptical about eating tomatoes and some fresh green leaves in winter. The question is, if the baby spinach, fresh cherry tomatoes, and other summer vegetables were not imported from other countries, where were they harvested, and how did they grow up if there was no proper temperature and enough sun outside?

That’s the question for another time, but I want to point out that frozen doesn’t mean worse, and actually, it might be better when we choose it during the cold season of the year. Freezing is the best method to keep all vitamins and nutrients. Above all, it’s sometimes cheaper than the fresh spinach, so why not? If you are a student, this might be a great idea to save some money and still enjoy excellent quality and taste.

Of course, I always try to have a healthy balance in everything in my life, not to become obsessed with something or not to cause stress to my body. These are my thoughts, and I am so happy I can share them with you. Let’s take a look at why spinach and other leafy vegetables are beneficial for your body and mind.

Eating spinach can have a positive impact on your health; here is why

Dark green leafy vegetables are an excellent fiber, folate, and carotenoid source. They are a source of antioxidants that your body needs to fight free radicals that are not friendly to your body and can cause many issues. That’s why we need to consume green leafy vegetables daily. Here is what science says about it.

Increased consumption of fresh vegetables that are high in polyphenols has been associated with a reduced risk of oxidative stress-induced disease. To prevent or moderate oxidation-related disorders, it is necessary to sequester and eliminate free radicals from the body. Antioxidants may offer some resistance to oxidative stress by scavenging free radicals, inhibiting cell membrane damage, and suppressing lipid peroxidation, thus preventing the onset of chronic disease.

Spinach, cultivated globally, is an essential dietary vegetable and a common raw material in food processing. Spinach is a proven source of crucial nutrients such as carotene (a precursor of vitamin A), ascorbic acid, and several minerals. (read more here)

Everything you need to make spinach pesto pasta

• Frozen spinach
• Fresh basil leaves
• Walnuts
• Garlic cloves
• Olive oil
• Nutritional yeast
• Lemon zest and juice
• Salt to taste

How to make spinach pesto pasta recipe; step-by-step

STEP 1:

The day before, take the spinach out of the freezer, put it in a bowl, cover it with a lid or kitchen towel, and place it in a fridge or on the kitchen counter. Let it soften up. If you forget to do it, you can put frozen spinach in a pot and heat it slowly, or ideally, you can place it in a metal bowl and put it in the oven for some time. Make sure to remove access water when the spinach softens up.

STEP 2:

Place all ingredients in a food processor and blend it untill smooth and creamy.

STEP 3:

Cook your pasta (I used integral pasta) in salted water, and once it’s tender (or al’dente) turn the heat off, drain the pasta, place it back to the pot and pour on a few drops of olive oil. Gently mix to coat pasta in oil.

STEP 4:

Assemble your plate with pasta and the amount of pesto you desire. Chop some cherry tomatoes, add on top, and sprinkle crushed feta cheese.

How to easily change the ingredients

• Pine nuts– instead of walnuts, you can use pine nuts, commonly used in making any pesto. I found walnuts to have this tremendous cheesy and umami flavor, but experimenting with different nuts might be exciting and fun!
• Cashew nuts– these are also great substitute, and might be more delicate in taste.
• Lime– instead of lemon juice, you can use lime zest and juice. Lime is more solid and aromatic but can be a unique flavor.
• Parsley, mint– you can add different herbs instead of basil. You can also combine all of them and experiment with flavors.

Check these dinner recipes out

Spinach Gnocchi (Vegan & Easy To Make)

Best Dumplings With Green Lentils You Have Ever Tried!

Fantastic Red Lentil Millet Meatballs (Kid’s Friendly and gluten-free)

I hope you enjoy this spinach pesto pasta recipe and get inspiration from today’s post. Let me know in the comment section below if you tried it and liked it. If there is anything I can do for you, please don’t hesitate to write me. I would love to connect with you and help you even more!  
Domi