Oil-Free Spinach Walnut Oregano Pesto #spinach #oil-free #wfpbno #wfpb #oregano #pesto #walnuts #sauce

We think our simple, no-cook, heart-healthy Oil-Free Spinach Walnut Oregano Pesto deserves a round of applause! In fact, it is by far, the MVP ingredient in our recipe for Cauliflower Crust Pesto Pizza!  Also, one smear of this pesto will quickly dress up anything you eat! Its fresh taste makes it feel elevated. And if it could wear a cape, it would be labeled a hero!

To clarify,  no matter where you decide to enjoy a dab of our pesto, we know you’re going to want it again! You’ll catch yourself dipping the corner of your favorite crusty bread into this pesto! Additionally,  you may begin using it as the first flavor layer in a hearty veggie wrap or sandwich.  Both oil-free and dairy-free, this delightful pesto delivers tons of flavor.

How Does Oil-Free Spinach Walnut Oregano Pesto Have Pesto Flavor Without Oil?

Unlike heavy oiled and cheesed varieties our Oil-Free Spinach Walnut Oregano Pesto delivers tons of savory flavor without causing you to pack on unwanted pounds! You could be doing yourself a favor by choosing to eat dishes such as  Spinach Walnut Oregano Pesto. It’s filled with nutrient-rich greens and health benefitting walnuts!  Studies verify; “Eating at least one serving of walnuts per week may drop our chances of a cardiovascular-related death by 50%.”

Oil-Free Spinach Walnut Oregano Pesto #pesto #vegan #dairy-free #basil #pine nuts #no-cook

This Oil-Free Spinach Walnut Oregano Pesto recipe came together as I was doing some last minute grocery shopping.  Meanwhile, I was tired, hungry,  and craving something ridiculously simple for dinner. When I noticed a frozen cauliflower pizza crust, my mind raced to create this easy to make pesto sauce!

Whenever I make this heart-healthy pesto, I make a little extra.  I like to stash some in a jar to enjoy on a slice of toast with breakfast.

For yet another simple, quick and delicious plant-based meal suggestion, try tossing a spoonful of our this pesto with some freshly prepared pasta or rice, top it with a sprinkling of our Pine Nut Parmesan and maybe a few red pepper flakes for heat and call it dinner!

Happy eating!

Oil-Free Spinach Walnut Oregano Pesto #oil-free #plant-based #wfpbno #gluten-free #healthy #recipe #diet

Oil-Free Spinach Walnut Oregano Pesto #plant-based #oil-free #sauce

Oil-Free Spinach Walnut Oregano Pesto

  • 10
  • 0
    Cook Time:
  • Yield: 16 Servings

Once you’ve tasted our Oil-Free Spinach Walnut Oregano Pesto, you will never willingly go back to using store-bought pesto!  In three simple steps, you’ll have a stunning pesto that makes the meal! Enjoy this pesto tossed with your favorite pasta to create a delightfully simple dinner.  Or thin it down just a little, pop it in a squeeze bottle and drizzle it across Oil-Free Roasted Potato Pesto Cheese Fries!  And you’ll LOVE it slathered it on as the base of our beloved Cauliflower Crust Pesto Pizza! 


  • 4 cups fresh spinach
  • 1 cup walnuts, pan toasted if you like
  • 6 tbsp nutritional yeast
  • three cloves of garlic, peeled
  • 2 to 3 tbsp fresh oregano leaves or 1 tbsp dried - For a change, I toss in a fist or fresh basil, too.
  • 3 tsp fresh lemon juice, or to taste
  • 1/4 tsp crushed red pepper flakes
  • about 6 or so tbsp veggie broth or water
  • dash of sea salt, to taste


  1. First, in a warm pan over medium-high heat, toast the walnuts in a dry iron skillet or another pan while continually stirring to prevent burning.
  2. Second,  place the spinach, walnuts, nutritional yeast, garlic, oregano, lemon juice, and red pepper flakes in a food processor. Continue to process until finely chopped.
  3. Third, while the processor is still running, slowly add the veggie broth or water, a little at a time, until your Oil-Free Spinach Walnut Oregano Pesto reaches the consistency you prefer.   We enjoy this pesto in so many ways but especially love it added to our Sun-Dried Tomato Spaghetti Squash dish! You can also use your pesto as the base layer for our Cauliflower Crust Pesto Pizza. And it's excellent when piled inside a Veggie Sandwich, too. We enjoy this boost of greens topping with nearly anything savory!


  • "Eating at least one serving of walnuts per week may drop our chances of a cardiovascular-related death by 50%."  Read more from the source of this quote.
  • Many folks have asked about my cute pint-sized wide-mouth jars so I've added this clickable link so that you can purchase your own handy set.  As you can tell by our photos, I use them for practically everything. I prefer storing tasty homemade sauces and such in glass rather than plastic.


% DV

Calories Per Serving: 55
  • Total Fat 4.2 g 7 %
  • Saturated Fat 0.4 g 2 %
  • Cholesterol 0 mg 0 %
  • Sodium 18.9 mg 1 %
  • Carbohydrates 3.4 g 1 %
  • Fiber 1.2 g 5 %
  • Sugar 0.3 g ---
  • Protein 2.4 g 5 %
  • Vitamin A 14 %
  • Vitamin C 5 %
  • Iron 3 %
  • Calcium 2 %

Leave a Comment


  • What a lovely recipe, very light and full of flavour. Fast food at its finest 🙂 I loved the additional facts as well 💖👍🏼

    1. Thank you for trying my Oil-Free Spinach Walnut Oregano Pesto, Denise. I appreciate the lightness of this recipe, too. I was doubtful when I first set out to make an oil-free pesto, but wow, did it ever make a believer out of me! So glad you enjoyed it, too.

  • I’m not a huge fan of how walnuts taste. Does this pesto have a strong walnut flavor? Is there another nut that can be used as a substitute? Thanks!

    1. I’m glad you asked, Jenni. Thanks to all of the delicious greens and herbs, this pesto does not have a noticeably strong walnut flavor. But feel free to substitute the nut of your choice in its place.

  • Just made your recipe, so so good. I baked potatoes and put this on top. My husband loved it! I wanted to mention that in the instructions you forgot to add the oregano to be added, just an oversight I’m sure. Thank you for your wonderful food ideas

    1. Thank you for letting me know how much you and your husband enjoyed this pesto on potatoes – that’s a fantastic tasting pairing, Chery! And it was so kind of you to mention that the oregano somehow slipped away from the list of ingredients in the instructions. Your comment just helped the recipe be more doable for the next person, and that’s what it’s all about.

  • Could you do this without the walnuts if you were trying to watch your fat intake? Looks delicious. I do miss pesto. Thanks.

    1. I haven’t tried it without the walnuts, Dan, but you could try it without and see how it goes.

      If I tried to make a pesto both nut and oil-free, I would probably amp up the garlic just a bit, for texture and taste.

      Oh, or maybe try stirring in a tiny amount of tahini, which would add less fat than an entire cup of walnuts. Thanks for checking out the recipe – I’d love to hear how those options work out.

  • How long might this keep in the frig…could you freeze??

    1. Thank you for asking, Katie – freezing is the best way to keep pesto for extended periods. You can freeze it in small portions and pop them into soups and stews for an added pop of flavor.

      How long it will keep in the fridge depends on how fresh your spinach and oregano happen to be from the start. I’ve kept this pesto for four or five days without any concerns.

  • This was fantastic, great recipe! I can never seem to find enough basil for pesto, and spinach worked perfectly. Oil free and tofu free was better than oily yucky pesto.

    1. It’s great to hear that this pesto worked so well for you, Lisa, so thank you for sharing! And I couldn’t agree more—it’s pretty easy to enjoy the idea that there’s no greasy oil to mess up all of the good coming from the herbs and greens.