Spinach-Basil Pesto, oil-free

Great flavored pesto in minutes! Green ripe olives take the place of the oil found in most recipes. Delish with pasta, new boiled potatoes, marinara, pizza, and Artisan breads.



 It literally only takes minutes to make and if you have any left over, just freeze it in an ice cube tray and then transfer to a zip lock bag or container for future use.  We have several recipes that we use it with and it is so handy to just grab a couple of cubes from the freezer.

 If you want more than one recipe, make them back-to-back, don’t double it unless you have the super-sized blender as one recipe is all a standard blender can handle at a time.  Accurate measures are necessary to achieve optimal flavor.



My husband used to make business calls on a pesto plant in years past.  He smelled delicious when he got home even hours after having been there!

We couldn’t wait for the new potatoes, even though it isn’t as “pretty”, it is still very delicious!


Spinach-Basil Pesto, oil-free

Servings: 1-1/2 cups
Prep Time: 5-10 minutes


1/2 cup sliced green ripe olives –NOT Spanish olives

1/2 cup pine nuts or walnuts

2 tbsp cold water

1 tbsp fresh lemon juice

2 cloves garlic

1 tsp Vegan Parmesan, opt

1 cup fresh basil leaves –or one small pkg.

2 cups fresh spinach leaves –loosely packed

1/4 tsp salt or to taste

  1. Put ingredients in the blender in the order listed above. Blend until it is the consistency you prefer. Depending on your blender, you may need to use a spatula a couple of times.
  2. Dish up and serve.


Don’t throw in a few extra olives, been there, done that!  It definitely alters the flavor.  You can use the bottled garlic with good results.