This Easy Spinach Pesto recipe uses a combo of sage and spinach for a fun and delicious twist on a classic pesto! It's a simple recipe that is SCD, Whole30, vegan, and low carb. It's also gluten free, grain free, and dairy free.
I really enjoy a good pesto! It's such an easy sauce that elevates tons of different foods.
Traditional pesto is made with basil and while I love it, I simply cannot keep basil alive in my garden!
I do however, always have plenty of sage and spinach, which is how this healthy spinach pesto recipe came to be!
Ingredients
As stated above, traditional pesto is made with basil.
It also uses pine nuts, Parmesan cheese, and olive oil.
The ingredients for this pesto however are a bit...different!
- fresh sage
- fresh baby spinach
- walnuts
- garlic
- fresh lemon juice
- olive oil
- salt and pepper
Notice that there's NO cheese added, which makes this a perfect vegan pesto sauce recipe too!
How to make spinach pesto
Making this healthy spinach pesto sauce is ridiculously easy!
Simply put all the ingredients, except the olive oil, in a blender or food processor and pulse.
Once a course mixture forms, set the blender to low and slowly pour the olive oil in a steady stream into the pesto.
That's it! You now have your easy spinach pesto !
How long does homemade paleo pesto last?
The pesto will last five to seven days in the refrigerator or three to four months in the freezer.
What foods go well with homemade pesto?
You can serve this healthy pesto sauce with so many different kinds of foods!
- toss with butternut squash rice for a yummy side dish
- use this pesto instead of marinara on a zucchini pizza crust
- toss with zucchini noodles or spaghetti squash
- top chicken, steak, or fish with the pesto
Here are more quick and easy sauce recipes for you to try!
- Homemade BBQ Sauce
- Sweet and Sour Pineapple Sauce
- Quick Hollandaise Sauce
- Roasted Beetroot Sauce
- Cashew Alfredo Sauce
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Easy Spinach Pesto
Ingredients
- ½ cup sage leaves packed
- 1 ½ cup baby spinach packed
- ¼ cup raw walnuts
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine sea salt
- pinch of black ground pepper
- ½ cup extra virgin olive oil
Instructions
- Place all ingredients (except the olive oil) in a blender and pulse until finely chopped.
- With the motor on low, add the olive oil in a slow and steady stream until emulsified.
- Store in an airtight refrigerator for 5 to 7 days or freezer for 3 to 4 months.
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