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Vegan Basil Spinach Pesto

Really what could be better than a large serving of pasta with a rich, herb-filled, garlic sauce. This is one of my very favorite meals!
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Main
Cuisine Italian
Servings 8 servings


  • 3 large handfuls Basil
  • 2 large handfuls spinach
  • 1/2 C. Pine nuts toasted
  • 3 t. Garlic minced
  • 2 T. Nutritional yeast
  • 2 T. White miso paste
  • 2 T. Lemon juice
  • 1/3 C. Olive oil extra virgin
  • 1/2 t. Ground pepper
  • 3 T. Sun-dried tomatoes diced
  • Salt to taste
  • Pasta of your choice I used whole wheat linguine but any one you like will be great


  • Place basil, spinach, pine nuts, garlic, nutritional yeast, white miso, lemon juice, olive oil, and ground pepper into the food processor and pulse and blend, scraping down the sides as needed., until smooth and creamy. Add a bit more oil to reach the right consistency.
  • Add sun-dried tomatoes and pulse a few more times until combined.
  • Add salt to taste. You may not need much because of the miso.
  • Cook you pasta as directed on its package.
  • Add to hot pasta and stir until evenly coated.
  • Serve with toasted garlic bread and extra pine nuts on top.