Spirulina Basil Pesto

This vegan recipe for Spirulina Basil Pesto has basil and pine nut as the primary ingredients.

A protein packed vegan variation of a classic basil pesto recipe, the extra spirulina and nutritional yeast complements the nuttiness of pignoli. Made fresh will keep for 7 days in the fridge.

This recipe allows customizations! You can go a little heavier on the garlic or olive oil and optionally add nutritional yeast or spirulina.

Quick nutrition per serving: 367 Calories, 7.5 grams of protein, 37.1 grams of fat

image of spirulina basil pesto
Spirulina Basil Pesto
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Olive Oil
Lemon Juice


Pine Nut

optional mix-ins

Nutritional Yeast
3 cup Basil
1-3 clove Garlic
4-8 tbsp Olive Oil
1 tbsp Lemon Juice
1 cup Pine Nut
(optional) 1-4 tbsp Nutritional Yeast
(optional) 1 tbsp Spirulina


  1. Pulse all ingredients in a blender or food processor. Enjoy as a salad dressing or pasta sauce.

Nutrition Daily Values ( 4 servings )

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Nutrition calculations are from Harvard Medical's nutrient guidelines [1] and USDA's food central database (2019) [2].
We calculated values from 2000 kCal daily recommended diet.