3 Spring Pesto Sauce Recipes {Vegan Options}

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.

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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!

 

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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.

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!

Actually, I”ll be sharing that recipe next week, so don’t you worry. 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!

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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!