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Spirulina pesto

The pesto recipe is gluten-free but not vegan. This is because it contains parmesan cheese, which is an animal-derived product. If you are looking for a vegan option, you can omit the parmesan cheese or substitute it with a vegan alternative like nutritional yeast or cashew cheese.

This pesto recipe contains the following allergens:

  • Milk (Parmesan cheese)
  • Tree nuts (Pine nuts)


  • To choose the best olive oil, look for extra virgin olive oil, which is the highest quality and purest form of olive oil.

Recipe Allergies


  • 1.Wash and dry the basil leaves
  • 2.In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, and fresh spirulina
  • 3.Pulse the ingredients until finely chopped
  • 4.With the motor running, slowly drizzle in the olive oil until the pesto reaches a desired consistency. Be careful not to over-process, as the pesto can become too thin
  • 5.Season with salt and pepper to taste
  • 6.Serve immediately over pasta, or store in an airtight container in the refrigerator for up to 3 days
  • 7.Optionally, garnish with grated parmesan cheese before serving

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  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh spirulina
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • Optional: Parmesan cheese for serving