A super simple Paleo Pesto that is packed with broccoli and spinach. It takes less then 10 minutes and is a great condiment that goes with everything! This pesto is Whole30, Vegan, and Grain/Gluten Free.
Ok I am just going to throw this out there, I LOVE PESTO. I love pesto so much that I enjoy storing big green bits of it in my teeth for hours after a meal to show people just how much I love it. Does anyone else have this issue? It’s physically impossible for me to eat pesto without getting half of it stuck in my teeth. Now that I’m sufficiently embarrassed about telling you this, lets move on to the recipe shall we?
Unlike most pesto recipes that call for grated parmesan, this one is completely vegan and dairy free. To replicate the effects of parmesan I used a little extra salt, and soaked cashews which gives it a nice cheese like creaminess.
This pesto is pretty nutritionally packed with both steamed broccoli and spinach. The broccoli is the base of the pesto, but I added in spinach for some extra green colour and because the flavour is so mild it won’t impact the overall taste.
I absolutely love this broccoli pesto. It is such a great staple to have in your fridge that you can eat with just about ANYTHING. I’ve added it to my morning scrambled eggs, topped it on pizza, used it as a marinade for chicken, and stirred it into salad dressing. This paleo pesto is also perfect as a pasta sauce and can quickly be tossed into zucchini noodles right before serving.
This paleo pesto will last for about a week in the fridge, or you can also freeze it for up to 3 months.
Here are a few other condiment recipes you will love:
- 4 Minute Mayonnaise + 4 Flavours
- Fast & Easy Hot Sauce
- Dairy Free Tzatziki
- Easy Tomato Ketchup
- Egg Free Garlic Aioli (aka Toum)
- Oven Roasted Salsa
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 cups broccoli florets
- 1 tbsp lemon juice
- 2 cloves garlic crushed
- 2/3 cup packed basil leaves
- 1/3 cup cashews soaked in boiling water for 20 minutes
- 2/3 cup spinach
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
- Steam the broccoli florets for 4 to 5 minutes until just tender. Place in the fridge to cool
- In a food processor combine all of the ingredients and pulse until smooth. If the mixture is too dry and crumbly, add a splash more water. Taste and add more salt, lemon juice or basil as desired.
- Store in a container in the fridge for up to 1 week
I am totally trying this! YUM!!
Awesome! Let me know how it goes 🙂
Hi, I just made it w/o cashews as I’m doing the Plant Paradox diet. And i used garlic salt instead of fresh garlic only cause uncooked garlic is too strong for me. It is delish! Love it! I’m gonna put it on eggs, eat it with cucumber sticks and my daughters love tomato, basil, mozzarella panini’s so I’m gonna spread this onto the bread and I’m sure they will love it! Thanks for the simple and super healthy tasty recipe! Nikki Levine.
Do you think this would be ok to freeze?
Would walnuts or pecans work just as well as the pine nuts?
Yes! I added toasted walnuts and the result was amazing.
Have you ever used dried basil? I could find fresh in the pandemic chaos😥
Do you have access to any other types of fresh herbs like parsley? Alternatively you could add a bit of dried basil and then fresh spinach or kale
Amazing pesto!! I’ve been searching for a tasty SCD one for a while. Used it on my homemade pizza last night. Thank you for creating this awesome spread!
After 4-5 minutes, broccoli becomes mush! 2 minutes tops if you’re going for just tender. Otherwise, great recipe 🙂
Great pesto! I made this with chard instead of spinach and put some grated parmesan in, too. Even my 1 year old likes it! Will be making this again!
Sorry, I gave it five stars, I don’t know why it only showed 4 🙁 sorry!
Great vegan recipe – I love it on my egg free spaghetti. I might try with the kale/ or silver beet I grow in place of the spinach Makes heaps.
Wow. This was delicious. Only used 1 clove of garlic as our local garlic is quite strong. You would swear it has Parmesan cheese in it! The cashews is a good trick to remember. We had it on scrambled eggs this morning and toasted it on bread to make a garlic bread. Plan to add to mushrooms tomorrow night and served on pasta.
Delicious! Thanks for sharing this recipe. I have this on top sourdough
This recipe was AMAZING!
Of course I had to add some nooch, aka nutritional yeast:) (scant 1/2 cup)
I made this for my parents who are vegan, but found that if i don’t cook the broccoli it is better! Just adding more oil helps too. I love it and keep it in my fridge all the time!