How to make the most delicious healthy Vegan Spinach Pesto that is dairy-free, oil-free, gluten-free and made with wholesome ingredients like fresh spinach, peas, roasted pecans and Italian seasoning for extra flavor! Goes great as a side dip for veggies or mixed into pasta or as a pizza base!
Lightly toast the pecans in a small pan over medium heat for a few minutes, stirring often. Watch closely so they don't burn! Once they start smelling fragrant and looking toasty, they are done. You have to be very careful or they can go from fragrant to burnt, quickly.
Add the frozen peas (straight from the bag) to the microwave or stove to warm up. I did 1 minute in the microwave. You don't want to add them frozen or it will be difficult to process.
Add all of the ingredients, except the spinach, starting with the water first, into a food processor. I tested with both a wide blender and a food processor and found the food processor works much better because of the space being wider.
Pulse until thick and creamy, scraping the sides down often many times in the beginning, as needed, getting it roughly smooth.
Add the spinach and process until very smooth and creamy, as pictured. I like mine really smooth. Taste and add any additional salt/spices, if desired. Should be smooth, delicious, tart, savory and a touch of sweetness from the peas!
Serve with homemade tortilla chips, veggies, over pasta or as a base for pizza to make a pesto pizza!
This pesto will last 4-5 days in the fridge. To use again, just reheat in the microwave until warm. I do this before using it on my flatbread recipe.