Spinach-Pumpkin Pesto

Spinach Pumpkin Pesto

You can use this surprising vegan pesto everywhere you use traditional pesto: on gnocchi, gluten-free pasta, baked potatoes, and slathered on Ryvita, oatcakes or gluten-free toast.


1-2 tsp crushed garlic
2 cups spinach
3 tablespoons lemon juice
½ tsp sea salt
Freshly ground black pepper to taste
1 cup fresh basil, packed
2 teaspoons prune paste

Optional: 1 tsp umami seasoning, 1 tsp nutritional yeast


1.   Process all ingredients in a food processor until combined and smooth.

2.   Spoon into a sterilized jar; keep refrigerated. This pesto also freezes well.

Here is the printable recipe file.