---
title: Spinach Pesto
servings: 4
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 6
  author: Nisha Vora
tags: [basics, spinach, pesto, vegan, meal-prep]
---

Prepare: @walnuts{1%cup}(see Note 1), @garlic cloves{4}(roughly chopped), @baby spinach{5%oz}, @fresh basil leaves{3%cup}, @lemons or large{0.25%cup}(zested + juice), @Kosher salt and freshly cracked black pepper, @red pepper flakes{0.5%tsp}(optional), @nutritional yeast{0.25%cup}, @extra virgin olive oil{0.5%cup}(see Note 2), @capers{1-2%tbsp}(drained; optional).

Toast the nuts: Heat a large dry frying pan over medium heat. Once hot, add the walnuts and toss frequently to prevent burning, until they’re golden and release a nutty aroma, 3 to 5 minutes. Reduce to medium-low if they’re browning too quickly.

Add the toasted nuts and garlic to a food processor. Blend until you have a fine crumb (but not a paste). Add the spinach and basil, pressing them down as needed to fit. NOTE: If your food processor is smaller, you may need to do this in multiple batches. Blend until you have a coarse paste, scraping down the sides as needed.

Add the lemon zest, lemon juice, 1 tsp kosher salt, a few cracks of black pepper, chili flakes if using, and nutritional yeast. Blend until a paste forms, scraping down the sides as you go. With the motor running, stream in the olive oil until it forms a thick sauce. If using, add in the capers and pulse a few times to incorporate.

Taste, adding more salt, lemon zest, or lemon juice as desired. If your basil isn’t the best quality (or if you used parsley), you may need to add a pinch of sugar.

Label and store in a large jar in the fridge for 5 to 6 days.

> For a more classic pesto flavor, use 1/2 cup walnuts and 1/2 cup pine nuts.
> For a lighter pesto, you can use 1/3 cup of olive oil and stream in 1-2 tbsp of water.
> Looking for a shortcut? Skip this component. Instead, use store-bought vegan pesto. See the recipe notes for the main dinner recipes for instructions.