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Home » Dairy Free » Creamy Spinach Walnut Pesto Sauce.

Creamy Spinach Walnut Pesto Sauce.

Jan 13, 2014 · Modified: Oct 30, 2017 by Kelly Roenicke · 15 Comments

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A very fast and delicious pesto recipe made in the blender with walnuts and spinach. This pesto is packed with superfoods!

Creamy spinach walnut pesto sauce is absolutely delicious when served over pasta. This dairy free sauce is flavorful and perfect for an easy dinner.

spinach walnut pesto sauce

Hello, hello! How was your weekend? It seems like it flew by here, even though we were home.  We did lots of grocery shopping and some cooking, and before I knew it, Sunday night was here.

I found time this weekend to try out one of my Christmas presents, this Oster blender (affiliate link). My blender/food processor died awhile ago, and then I was borrowing one from my mom, but I really wanted to get one with more power and with a glass pitcher. And this blender…wow! I’m actually pretty sure that I have never had a blender that worked properly! I am so pleased with this one – I put everything in, and it literally blends everything up in just seconds. Here is a picture of my new best friend blender:

Oster 5-Cup Glass Jar 2-Speed Beehive Blender

I whipped up a batch of creamy spinach walnut pesto sauce to go over some gluten free penne that we had in the cupboard. I used spinach, fresh garlic, and walnuts, so it’s packed with nutrients and flavor.  And with the right blender or processor, it comes together in a flash, and is ready to pour over your favorite pasta.

The spinach walnut pesto sauce is paleo friendly, too, you’d just need to put on something other than pasta. Fish or chicken would be a good choice.

Substitutions to use in this spinach walnut pesto sauce:

  • if you can’t have nuts, try sunflower seeds or pumpkin seeds
  • you can use jarred garlic rather than fresh
  • try basil instead of spinach for a different flavor

dairy free creamy spinach pesto sauce .

A very fast and delicious pesto recipe made in the blender with walnuts and spinach. This pesto is packed with superfoods!
4 from 2 votes
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Creamy Spinach Walnut Pesto Sauce

This spinach walnut pesto sauce is delicious and healthy - it's a tasty and quick dinner when served over pasta.

Course Dinner
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 153 kcal
Author Kelly Roenicke

Ingredients

  • 3 cloves garlic
  • ½ cup walnuts
  • 1 ½ cups fresh spinach
  • 1.5 Tablespoons olive oil
  • ½ cup almond milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes plus more for topping

Instructions

  1. Put all ingredients in blender or food processor – blend, starting on low, then finish on high speed.
  2. Serve over pasta of your choice (I used gluten free penne), or chicken or fish. Add more salt or pepper if needed. Top with more red pepper flakes as desired. Store leftovers in the refrigerator, it tastes even better the next day.
Nutrition Facts
Creamy Spinach Walnut Pesto Sauce
Amount per Serving
Calories
153
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1
g
6
%
Sodium
 
633
mg
28
%
Potassium
 
136
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
3.9
mg
5
%
Calcium
 
67
mg
7
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

A very fast and delicious pesto recipe made in the blender with walnuts and spinach. This pesto is packed with superfoods!

Did you get a Christmas present that you love? What was it?

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Legume Free, Mustard Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Ilan

    December 16, 2021 at 6:27 pm

    Hi looking forward to trying this! am I able to use soy milk instead of almond milk for this?

    Reply
    • Kelly Roenicke

      December 21, 2021 at 12:11 am

      Yes, that will work!

      Reply
  2. Paige

    August 03, 2020 at 2:57 pm

    I am newly dairy free and gluten free, looking for yummy meals. Im excited to try this! If I make a batch, how long would it keep for in the fridge? thank you!

    Reply
  3. Kayde

    May 01, 2018 at 1:22 pm

    5 stars
    I love this recipe! I make this probably 3 times a month. I use the pre-minced garlic in the squeeze tube and it works great. I saute some cubed chicken breasts with Italian seasonings, add a jar of sun dried tomatoes, and cook up some GF penne, and it’s a perfect, easy weeknight meal.

    Reply
    • Kelly Roenicke

      May 02, 2018 at 8:13 am

      I’m so happy to hear you like it, and I love your additions!

      Reply
  4. Dana

    November 15, 2017 at 4:49 pm

    3 stars
    I tried this recipe and decided to let the sauce sit overnight to develop more flavor. It really didn’t have a lot of flavor even the second day and I added extra garlic. I landed up adding Himalayan sea salt and as you suggested even more pepper flakes and some nutritional yeast. It did help, but I was still expecting so much more flavor. One of your curry recipes is in the crockpot now. Can’t wait to try it!

    Reply
  5. Shari - Simply Shari's Gluten Free

    January 17, 2014 at 3:43 am

    I’ve use almonds in pesto sauce and loved it. Can’t wait to try your walnut version soon. Thanks!

    Reply
    • Kelly

      January 19, 2014 at 11:33 am

      You’re welcome, Shari! I hope you like it!

      Reply
  6. Sarah@WholeAndHeavenlyOven

    January 15, 2014 at 4:56 pm

    Pesto is pretty much my favorite thing ever–Love this combo of spinach and walnuts! Must try very soon! :D

    Reply
    • Kelly

      January 19, 2014 at 11:37 am

      I know, pesto is the best, isn’t it! I hope you like this one!

      Reply
  7. Natalie @ Tastes Lovely

    January 13, 2014 at 11:55 am

    I can’t wait to try this pesto! I’ve never had a spinach based one, so curious to give it a taste. And I love that you can use walnut instead of pine nuts. Pine nuts are so expensive! Beautiful pictures Kelly.

    Reply
    • Kelly

      January 15, 2014 at 3:34 pm

      Pine nuts are super expensive! It’s crazy. Thanks for the nice comments, Natalie!

      Reply

Trackbacks

  1. Blender Dips and Sauces » Blender Happy says:
    February 23, 2016 at 8:55 pm

    […] Creamy Spinach Walnut Pesto by The Pretty Bee […]

    Reply
  2. Banana Blueberry Ice Cream. - The Pretty Bee says:
    July 18, 2014 at 7:33 am

    […] have a decent blender, and even though it’s not a Vitamix, it works really well for blending frozen bananas.  We […]

    Reply
  3. Chocolate Avocado Pudding (Paleo, Vegan). - The Pretty Bee says:
    January 17, 2014 at 7:45 am

    […] so when I noticed we had a few extra ripe avocados, I decided to give it a whirl. Literally. In my new blender. I didn’t have a recipe, I just pulled a few ingredients out and blended them up, and […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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