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–+ servings

Vegan Dill Pesto

Never worry about what you'll do with that extra dill and turn it into my Vegan Dill Pesto! Gluten-free, dairy-free, fully vegan and plant-based, this pesto is blended with walnuts, spinach, and nutritional yeast making it a fantastic, versatile condiment that’s great for adding a punch of flavour to your dishes, and it’s healthy too!
4 from 1 vote
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Servings: 3 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Total Time: 15 minutes

Equipment

  • food processor or blender

Ingredients

  • 2 cups dill remove hard stem
  • ½ cup raw walnuts
  • 4 cups baby spinach
  • ½ lemon juiced
  • 2 heaping tbsp nutritional yeast or parmigiano reggiano
  • 2 small cloves garlic smashed
  • ½ tsp salt
  • cracked pepper
  • ½-¾ cup olive oil
US Customary - Metric

Instructions

  • Place everything but oil in the food processor. Pulse to get started and then slowly drizzle oil into the chute with the machine on. Scrape down sides as needed. Taste for seasoning. Store in a jar. Keep in the fridge for up to 2 weeks and/or freezer for several months.

Nutrition

Serving: 1cup | Calories: 479kcal | Carbohydrates: 9g | Protein: 6g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Sodium: 440mg | Potassium: 587mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6177IU | Vitamin C: 48mg | Calcium: 133mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.