Pesto Spinach Dip made with Healthy, Plant-Based Ingredients


This recipe for raw pesto spinach dip was shared with us by Dr. Rebecca Ocean. She adapted it from Gabriel Cousins, Rainbow Green Live Food Cuisine by Dr. Gabriel Cousins. Rebecca uses a higher ratio of greens than the original recipe. She also doesn’t usually blend the spinach and basil in, but you can for a smoother finish, if desired.

This recipe calls for a blend of macadamia and pine nuts, which are very soft and creamy nuts. You can substitute cashews or blanched almonds for one or both of the nuts, but I would soak them for 4 hours before blending.

Plant-Based Pesto Spinach Dip Recipe - Raw, Healthy, Dairy-Free, Vegan, Gluten-Free, and Paleo!

Special Diet Notes: Plant-Based Pesto Spinach Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo.

Plant-Based Pesto Spinach Dip
Prep time
Total time
I prefer this dip with a high greens to cream ratio. And I love that all items can be purchased at Trader Joe's for easy, economical shopping. Please note that the Prep time is hands-on time only. Allow time for the pine nuts to soak, and for the dip to chill.
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings
  • 4 cups baby spinach, chopped
  • ½ cup fresh basil leaves, cut with kitchen scissors or chopped
  • ⅔ cup macadamia nuts
  • ½ cup pine nuts, soaked in water for 1 hour or more and drained
  • 3 to 4 tablespoons garlic olive oil or extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon celtic or himalayan salt
  • For dipping: baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers
  1. Toss the spinach and basil together in a large bowl.
  2. Add the macadamia nuts, pine nuts, olive oil, lemon juice, and salt to a food processor (with S-blade) or blender. Blend until thick and creamy.
  3. Pour the mixture over the greens and mix well. If preferred, you can blend the ingredients together.
  4. Cover and let the dip sit in refrigerator for at least 2 hours. Mix it again before serving.
  5. Serve with your choice of vegetables and/or crackers.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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