Recipe: Vegan Pesto


By Victoria Fortnum. Pesto has always been one of my favorite additions to spruce up a meal. When I eliminated dairy from my diet, I immediately started experimenting with a variety of recipes to create the ultimate vegan pesto. Not only is this recipe delicious, but it's a healthy alternative to traditional pesto blends.

The basil and spinach combine wonderfully with the richness of the nutty-flavored oil-based elements to make this a delicious sauce to use with anything. I love to use it as a dip, pizza sauce or, my favorite, over zucchini noodles, which I make with a Paderno Spiralizer.


  • 1 1/2 cups of fresh basil
  • 1 cup of baby spinach
  • 1/2 cup of extra virgin olive oil
  • 1 1/2 cloves of garlic
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of sea salt
  • 1/4 tsp of cayenne pepper (optional)
  • 3/4 cup of sunflower seeds, soaked


  1. Soak sunflower seeds for at least two hours in water (no more than 12).
  2. Place everything, except sunflower seeds, in high power blender or food processor and blend until smooth.
  3. Add sunflower seeds to the blender or food processor and pulse, leaving some texture.
  4. Enjoy!