Pesto sauce recipes can be made using a variety of leafy greens. These 3 tasty spring pesto recipes are made with simple, wholesome ingredients. All of the pesto recipes are gluten free with a vegan option. Pesto sauce can be served over spiralized veggies, gluten free pasta, or a fresh vegetables salad to make a delicious spring meal.

Hello my name is Lindsay and I am a bonafide pesto addict. Per mentioned before in this zoodle post. Ya, it’s a superfood in my book! Think of it as superfood greens, just concentrated. LOL!

In all seriousness guys, these Spring or Summer pesto recipes are a favorite and a must! You see, even though the weather in Utah is CRAZY – I have my tank tops ready for 80F weather, but also have my winter coat ready for a hard freeze. Yep, it totally snowed yesterday. What the what?!

Anyways, I still crave foods that are fresh, light, and bright. And pesto falls in that category. Nourishment for the Spring and Summer Soul, ya know? So let’s ditch the heavy winter comfort food (just for now) and put some FRESH springy ingredients on our plates. You in? Okay, good, ‘cause I know you’ll LOVE the 3 herb-alicious and veggies packed pesto sauces I’ve got for you! I may be bias.

Spring Pesto Sauce Options

With so many spring SUPERFOOD power greens to choose from in my pesto sauce recipes, I had a tough time narrowing down my choices. I finally decided on these three:

Dill
Arugula
Thai Basil
Okay and let’s throw in a bonus GREEN pepper–> POBLANO!

Am I allowed to play favorites? When it comes to pesto sauce, YES! I’m head over heels for this dill pesto sauce. Drizzle it on warm baby potatoes and it’ll change your life! You think I’m exaggerating, but no.

Dill is not typically used for pesto, but OH MY, your pesto is missing out without this tasty herb! I’ve paired this AMAZING pesto with a medley of potatoes and wedge lettuce for a spectacular side dish, bbq extra, or healthy lunch.

Dill Pesto Sauce {Vegan option}

★★★★★

5 from 6 reviews

Author: Lindsay Cotter
Prep Time: 5-10 min
Total Time: 5-10 min
Yield: 1/2 cup 1x

Print Recipe

Description

A zippy dill pesto sauce for Spring or Summer. It’s gluten free, paleo/vegan friendly, and super easy to make.

Scale

Ingredients

2 cups fresh dill (stems included)
1/2 lemon – juiced
1/2 cup raw cashews
Salt/pepper to taste (1/4 tsp each at least)
2 garlic cloves, peeled
1 medium shallot, diced (or about 1/4 cup red onion)
1/4 tsp ground Cumin
1 tbsp Dijon mustard
1/4 cup olive oil (to add last)

Instructions

Place dill (stems included), raw cashews, garlic cloves, onion/shallot, cumin, mustard, and lemon juice in a food processor. Pulse until mixed. You might have to scrape down the sides. Add your oil last and salt and pepper to taste. Blend again until smooth. Might take a few minutes to get there. Save a few pieces of dill to garnish.

Notes

Recipe makes 1 cup pesto. Serving size is 1 tablespoon

Category: sauce
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 90
Sugar: 0.7 g
Sodium: 74.4 mg
Fat: 7 g
Saturated Fat: 1.1 g
Carbohydrates: 6.5 g
Fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 0 mg

Keywords: pesto sauce

Next up I’ve got a Broccoli Arugula pesto that’s perfect as a spring or summer transition meal. Arugula adds a zippy, peppery flavor that, Gah, makes this pesto so good! Not to be confused with rocket, which is the same green as arugula if you reside in NZ! By the time you devour a bowl of this amazing goodness, topped with cherry tomatoes, broccoli sprouts, and, you guessed it, more broccoli, you’ll be loaded with all kinds of good for you antioxidants!