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This easy spinach pesto recipe is bright, zesty, and packed with plant-based flavor. Made with baby spinach, sunflower seeds, garlic, lemon juice, and nutritional yeast, it’s a delicious twist on classic basil pesto—and the best part? It comes together in under 5 minutes using just a food processor. Perfect for tossing with pasta, spreading on sandwiches, or freezing in an ice cube tray for quick meals later on.

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Now that spring is in the air, I’m fully embracing light and vibrant flavors again. This season, I’m doubling down on waste-free cooking and easy sauces like this that help me use up what I have. I’ve always loved the magic of citrus and herbs in the kitchen—lemon is basically my love language. So adding lemon juice to pesto was a natural move for me, and the brightness it adds is next level. Plus, there’s something deeply satisfying about making something flavorful and fresh with whatever’s in the fridge.

Why I Love This Recipe

There’s something so satisfying about transforming a handful of ingredients into something that instantly elevates whatever it touches—this spinach pesto is exactly that. I make some version of pesto almost weekly, usually as a way to use up leftover greens before they wilt away. Spinach, kale, arugula—you name it, it’s been in my blender.

But this lemon and spinach pesto has become a favorite in my kitchen. It’s bright from lemon juice, a little nutty from sunflower seeds, and has that irresistibly “cheesy” flavor thanks to nutritional yeast (no dairy needed!). I’ve been adding it to pasta, slathering it on roasted veggies, dolloping it onto scrambled eggs, and even using it as a pizza base.

Ingredients You’ll Need

Here’s what goes into this dairy-free spinach pesto:

  • 1 cup baby spinach – Use fresh, not frozen. It’s mild in flavor and blends beautifully.
  • 2–4 tbsp nutritional yeast – Gives a cheesy, umami-rich flavor. Start with 2 tbsp and add more to taste.
  • ½ cup sunflower seeds – Toasted is best for a deeper, nuttier flavor, but raw also works.
  • 2 garlic cloves – Adds a nice bite. If you prefer a milder flavor, use one clove or roast them first.
  • Juice of 1 lemon – Brightens everything and helps preserve the color.
  • ½ cup extra virgin olive oil – The good stuff! This makes the pesto silky and rich.
  • Salt & pepper – To taste. Start with a pinch and adjust as you go.

Ingredient Tips & Swaps

  • Sunflower seeds: A budget-friendly alternative to pine nuts, and they’re perfect for nut-free households. You can also use walnuts, almonds, or pumpkin seeds.
  • Spinach: I use baby spinach for its delicate flavor, but feel free to mix in kale, arugula, or even a few fresh basil leaves if you have them.
  • Nutritional yeast: This replaces grated parmesan cheese and keeps the pesto vegan. You can absolutely use parmesan instead if you prefer a more traditional flavor. For this recipe, use 1/2 cup of grated parmesan cheese.
  • Lemon: Freshly squeezed juice is key for flavor and color. Add a bit of zest for an extra punch.

How to Make Spinach Pesto

  1. In a food processor, combine spinach, nutritional yeast, sunflower seeds, garlic, lemon juice, salt and pepper.
  2. Pulse a few times to break everything down.
  3. With the machine running, slowly stream in the olive oil until smooth and creamy. Scrape down the sides and blend again if needed.
  4. Taste and adjust seasoning. Add more lemon or nutritional yeast if you want it brighter or cheesier.
  5. Use immediately, or transfer to an airtight container.

Recipe Tips

Use a food processor for the best texture. A high-speed blender can work too, but it may need more oil to get going.

Toast the sunflower seeds in a dry skillet for 2–3 minutes over medium heat for extra flavor.

Add red pepper flakes if you want a little heat—it’s a great flavor contrast with the lemon.

Double the recipe and freeze half in an ice cube tray for easy meal prep.

Storage & Make Ahead

  • Fridge: Store in an airtight container for up to 5 days. Drizzle a little extra olive oil over the top to prevent browning.
  • Freezer: Spoon into an ice cube tray, freeze, then pop into a zip-top bag. Keeps for up to 3 months. Perfect for stirring into hot pasta or grain bowls.
  • Make ahead tip: You can prep the pesto and keep it chilled until ready to use—it actually tastes even better the next day as the flavors meld.

Ways to Use This Spinach Pesto

  • Toss with spinach pesto pasta
  • Spread on sandwiches, wraps, or burgers
  • Drizzle over grilled veggies or roasted potatoes
  • Stir into scrambled eggs or omelets
  • Use as a pizza base instead of tomato sauce
  • Add to soups or risottos for extra flavor

FAQ’s

I don’t recommend it for this recipe—the texture won’t be as smooth, and it tends to be too watery.

Yes! It’s completely plant-based and dairy-free thanks to the nutritional yeast.

Add a spoonful of tahini or a splash of coconut milk for a creamier texture.

Absolutely! Mix spinach and basil 50/50 for a more classic pesto flavor with a twist.

Other Pesto Recipes You’ll Love

Final Thoughts

This easy spinach pesto is one of those kitchen staples you’ll find endless uses for. It’s fast, fresh, and flexible—exactly the kind of no-fuss recipe that fits into any busy day. Whether you’re trying to use up leftover greens, whip up a quick dinner, or just want to add a little something special to your meals, this pesto delivers big flavor with minimal effort. I hope it inspires you to get creative, reduce food waste, and fall in love with simple, seasonal cooking all over again.

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Lemon and Spinach Pesto Recipe

Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

A bright, flavorful twist on classic pesto made with spinach, sunflower seeds, and nutritional yeast. Perfect for pasta, sandwiches, or freezing for later.

Ingredients

  • 1 cup fresh baby spinach, packed
  • 2–4 tablespoons nutritional yeast (start with 2, add more to taste)
  • ½ cup sunflower seeds (toasted optional)
  • 2 cloves garlic
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ cup extra virgin olive oil
  • Salt & pepper, to taste

Instructions

  1. Add all ingredients—spinach, nutritional yeast, sunflower seeds, garlic, lemon juice, salt, and pepper—to a food processor.
  2. Pulse a few times to break down the ingredients.
  3. With the motor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
  4. Taste and adjust salt, pepper, or lemon juice if needed.
  5. Use immediately, or store in the fridge in an airtight container for up to 5 days.

Notes

Enjoy this versatile, veggie-packed sauce on everything from pasta and grain bowls to toast and roasted veggies. It’s a staple you’ll come back to again and again!

© Christopher

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