I enjoyed the precursor of this non-dairy pesto while visiting my friend Flo and make it often. It can be used as a sandwich spread, a dip, on Crostini’s, and/or English Muffin Pizzas, and as a pasta sauce.  It contains no sodium (salt) and no added oil--although you can add some of both if you so desire.


  • 16 ounces of baby spinach
  • 8 ounces of basil leaves
  • 8 ounces baby kale
  • 1 cup almond milk
  • ½ cup raw cashews
  • ¼ cup pine nuts, if desired
  • 8-10 cloves of raw garlic or to taste
  • 5 Tbsp lemon juice
  • 2 Tbsp nutritional yeast (differs from Brewer’s Yeast)
  • 2 Tbsp dried onion powder
  • 2 Tbsp dried Italian Seasoning
  • 2 Tbsp dried basil 
  • 2 Tbsp chicken-like vegetarian seasoning (McCormick’s Poultry Seasoning has no added salt)
  • ½ tsp "sodium-free" salt, if desired, such as No Salt.


Place small batches of greens in a food processor until smooth. Place in large mixing bowl when smooth.

Place dry nuts in a blender and pulse until small pieces. Add to greens.

Place almond milk, raw garlic, lemon juice, and all dried seasonings in blender until smooth. Add to greens and mix well. 


I typically freeze it in 4-ounce containers. 


Serves two people if a salad or side-veggie is also part of the menu—or one very hungry individual.

Ingredients are raw so be sure to place in a saucepan (frozen or thawed)  over low heat until cooked. Do not boil. Mix with pasta, use it on baked potatoes, or for English muffin pizza, or even in a quiche, etc. It is  concentrated so you may add almond milk tor other on-dairy milk to desired consistency.

Note:  when I use it as a sauce for pasta, I often use the 2 + 4+ 8 formula.

  • 2 white onions, sliced and carmelized
  • 4 ounces of vegan pesto
  • 8 ounces cooked and drained pasta 

Cook vegan pesto (but do not boil). Add onions and drained pasta. Stir. Remove from heat for 2-3 minutes to allow sauce to be somewhat absorbed.

Note: for pizza, I toast sourdough English muffin-halves. Spread with humus, add a teaspoon of vegan pesto, top with finely sliced onions, sliced black olives, and any other veggies you may like, etc. Bake on a cookie sheet for 15 minutes in an oven preheated to 350 degrees F. Goes well with soup or salad.