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3 Spring Pesto Sauce Recipes {Vegan Options}

by Lindsay Cotter · 05/03/2018

GFLow CarbVegan
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★★★★★ 5 from 6 reviews
pesto sauce recipes
pesto sauce recipes

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 recipes are gluten free with a vegan option. The deliciously healthy sauce can be served over spiralized veggies, gluten free pasta, or a fresh vegetables salad to make a delicious spring meal.

3 Pesto sauce recipes

Hello my name is Lindsay and I am a bonafide pesto sauce 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 pesto recipes are a favorite and a must for spring or summer! You see, even though the weather in Utah is CRAZY – I have my tank tops ready for the 80 degree weather. But, I’m smart, so I also have my winter coat ready for a hard freeze. Yep, it totally snowed yesterday. What the what?!

Anyway, 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 veggie-packed 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, 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 pesto sauce in the bowl of a food processor

clear bowl of fresh dill pesto

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.

wedge salad with potatoes and dill pesto

Dill Pesto Sauce

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Dill Pesto Sauce {Vegan Pesto option}


★★★★★

5 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 18 minute
  • Yield: 1/2 cup 1x
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Description

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


Ingredients

Scale
  • 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

  1. 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

  • Prep Time: 5-10 min
  • 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

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

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!

 

ingredients in the bowl of a food processor to make broccoli and arugula pesto vegan pesto in the bowl of a food processor Peppery Broccoli Arugula Pesto Sauce in a copper bowl bowl full of spring pesto pasta made with arugula and broccoli

Broccoli Arugula Pesto Sauce (with vegan pesto option)

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Peppery Broccoli Arugula Pesto

Broccoli Arugula Pesto (Vegan Option)


★★★★★

5 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 18 minute
Print Recipe
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Description

Peppery Broccoli Arugula Pesto packed with nutrition and flavor! Vegan friendly.


Ingredients

Scale
  • 2 cup broccoli – chopped without stems
  • 1/2 cup smoked or roasted almonds
  • 1/3 c nutritional yeast or parmesan
  • 3 garlic cloves
  • 2/3 cup arugula
  • 1/2 tsp sea salt or kosher salt
  • 1/4 tsp black pepper pepper
  • 1/4 tsp of onion powder
  • 1/2 tbsp Crushed red pepper
  • 1/2 of a lemon juiced
  • 1/2 c to 2/3 c olive oil

Instructions

  1. First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.
  2. Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed.
  3. Squeeze the lemon evenly around the blended pesto.
    Then close the lid, except for the the top hole, and place food processor on low. Slowly add in oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt/pepper to taste if needed.

Notes

This recipe will make almost 2 cups of pesto.

  • Prep Time: 5-10 min
  • Category: sauce
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 51
  • Sugar: 0.3 g
  • Sodium: 62.7 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 1.4 g
  • Fiber: 0.6 g
  • Protein: 1.1 g
  • Cholesterol: 0.7 mg

Keywords: pesto sauce

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

And one more tasty pesto that you’re going to LOVE…ready? Asian basil pesto sauce. This one calls for Thai basil, but use regular if your market doesn’t carry the Thai variety. A bit of tahini is added for a creamy texture that keeps it vegan, along with some nuts and as many chili pepper flakes as your taste buds can handle.

ingredients in the bowl of a food processor to make Asian Basil Pesto Sauce Asian Basil Pesto Sauce in a food processor bowl small wooden bowl of Asian Basil Pesto Sauce

My favorite way to showcase this spicy pesto is in a chicken noodle bowl, and no, not the chicken soup kind! Although that PHO SURE is delicious too. Haha!

All you do is start with gluten free Asian noodles, rice noodles work perfectly here, add in Asian-infused chicken, and mix it up with this incredible Asian pesto. Total YUM!

Chicken pesto pasta with Asian Basil Pesto Sauce.

Asian Basil Pesto Sauce

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Asian Basil Pesto Sauce (Vegan Option)


★★★★★

5 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 18 minute
  • Yield: 2.5 cups 1x
Print Recipe
Pin Recipe

Description

This recipe uses Thai basil, but use regular if your market doesn’t carry the Thai variety. A bit of tahini is added for a creamy texture that keeps it vegan, along with some nuts and as many chili pepper flakes as your taste buds can handle.


Ingredients

Scale
  • 1.5 to 2 cups fresh Thai basil leaves
  • 1/2 cup cilantro (stems removed)
  • 1/4 cup dry-roasted almonds
  • 1 tablespoon tamari sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves
  • 2 tsp sugar or honey
  • 1/2 tsp fresh grated ginger
  • 3 tablespoons sesame oil
  • 1 tsp sweet chili sauce, optional
  • Salt and Pepper to taste

Instructions

  1. Place your almonds, herbs, garlic, and tamari sauce in a food processor . Blend and pulse again until all is mixed.
  2. Next add your rice wine vinegar, sugar, and the grated ginger.
    Then close the lid, except for the the top hole, and place food processor on low. Slowly add in the sesame oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth.
  3. Add your optional sweet chili sauce (Asian sauce) for more spice or thinner pesto. Blend again.
  4. Taste and adjust salt/pepper to taste if needed.

Notes

This recipe will make almost 2.5 cups of pesto.

  • Prep Time: 5-10
  • Category: sauce
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 21
  • Sugar: 0.5 g
  • Sodium: 38.5 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 0.8 g
  • Fiber: 0.2 g
  • Protein: 0.4 g
  • Cholesterol: 0 mg

Keywords: pesto sauce

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

I dare you to change up your pesto routine with these three delicious takes on pesto. Perfect for your spring menu, get some light, fresh flavors on the table, mmmk?

Favorite type of pesto? Have you tried kale or avocado pesto sauce? It’s SOOOOO good! And both of those are in my Superfood Nourishing Bowls Cookbook. And BOTH of those pesto sauce recipes include SUPERFOODS for the challenge. Just sayin…

See, told ya. OBSESSED!

Cheers friends!

Lindsay Cotter - Cotter Crunch


MORE HOMEMADE GLUTEN FREE SAUCES HERE!

This recipe is part of our Go-To Homemade Gluten Free Sauces collection. Check it out!

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Categories: Condiments, Gluten Free, Grain Free, Low Carb, Vegan, Vegetarian, Whole 30 Tags: healthy, pesto, sauce, vegan

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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  1. vex 3 says

    07/09/2018 at 10:24 PM

    thank you for sharing information, i like your post

    Reply
  2. Emily Koch | Robust Recipes says

    07/09/2018 at 9:55 AM

    Hi, I am leaving a comment again so that I could leave a 5 star rating haha!

    Reply
    • Lindsay Cotter says

      07/09/2018 at 11:04 AM

      oh emily! you are too kind, thank you!!!

      Reply
  3. Emily Koch | Robust Recipes says

    07/09/2018 at 9:54 AM

    Lindsay, I made your dill pesto for the 4th of July and served it with some crispy potatoes!!! It was soooo gooood! I wouldn’t have thought to use dill in a pesto but I am now converted lol! I will keep making dill pesto as long as my dill plant keeps growing this summer lol! Thanks for the recipe!

    Reply
  4. product key says

    06/08/2018 at 10:35 PM

    Great, this is what i looking for.

    Reply
  5. Gaby Dalkin says

    05/09/2018 at 3:36 PM

    There’s no such thing as too much pesto, right?!

    Reply
  6. Jennifer Blake says

    05/07/2018 at 3:00 PM

    I only really recently starting using pesto but I LOVE it! Can’t wait to try these versions out on my family!

    ★★★★★

    Reply
  7. P Glaser says

    05/06/2018 at 6:03 PM

    the recipe for dill pesto asks for 1/2 cashews. Is that 1/2 cup?

    Reply
    • Lindsay Cotter says

      05/06/2018 at 8:56 PM

      oops that is 1/2 cup. I will fix it. Thanks!

      Reply
  8. Jen says

    05/04/2018 at 8:20 PM

    Omg there’s nothing like pesto in the spring! I make it so much! And these? And GF?! I’m so making these!!! These look fantastic!

    ★★★★★

    Reply
  9. gerry speirs says

    05/04/2018 at 10:55 AM

    These all look so tasty!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/04/2018 at 2:13 PM

      Thanks friend!

      Reply
  10. Carolyn says

    05/04/2018 at 10:50 AM

    Pesto is just the best-o! See what I did there?

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/04/2018 at 5:54 PM

      haha so so clever! 😉

      Reply
  11. Jennifer Farley says

    05/04/2018 at 7:31 AM

    Pesto is always such a nice, fresh component to a meal. I have to try these out!

    ★★★★★

    Reply
  12. Laura @ Sprint 2 the Table says

    05/04/2018 at 7:19 AM

    I never think to use dill! I love all the greenness in this bowl.

    Side note: Kiwi’s insta stories were great. I love that he’s redeeming himself after the trashy pop-tart. LOL!

    Reply
  13. Brittany Audra @ Audra's Appetite says

    05/03/2018 at 10:34 PM

    I’m having a moment with dill…so excited to try it in a pesto recipe!!! They all look amazing; so creative!

    Reply
    • Lindsay Cotter says

      05/04/2018 at 5:54 PM

      Haha me too! LOOOOVE me some dill. You will have to try this on potatoes… just sayin

      Reply
  14. Emily @ Robust Recipes says

    05/03/2018 at 3:04 PM

    AHHH I LOVE all pesto!!!! I never would have thought to use dill, broccoli, or tahini paste! I’m going to have to give these a try, yum!!!

    Reply
    • Lindsay Cotter says

      05/04/2018 at 5:53 PM

      So thought of you and all your goodness in your garden!

      Reply
  15. Meghan@CleanEatsFastFeets says

    05/03/2018 at 2:36 PM

    Team pesto over here. I’m all about that pesto life. Cashews are a brilliant choice.

    Reply
    • Lindsay Cotter says

      05/04/2018 at 5:43 PM

      yep, you and me both baby!

      Reply
  16. Liz Berg says

    05/03/2018 at 12:12 PM

    What marvelous options! I’m starting with the dill version, but I’d love them all!!!

    ★★★★★

    Reply
  17. Cassie Thuvan Tran says

    05/03/2018 at 10:43 AM

    Ooh, the Asian basil pesto looks glorious! I have always loved Thai sweet chili basil dishes, so I cannot imagine this tasting peculiar. Also, I love the vegan alternatives here! Since I can only have vegan pesto, my opportunities for trying more pesto is quite limited. However, I did try vegan pesto in a pasta dish once and fell in love, so I, of course, have to start making my own!

    Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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