I’m a guac gal but this green goddess salad was 🏼
I’m a guac gal but this green goddess salad was 👌🏼 is a easy Italian‑Inspired recipe that serves 4. 150 calories per serving. Recipe by Ashley Yi on YouTube.
Prep: 20 min | Cook: PT0M | Total: 25 min
Cost: $7.88 total, $1.97 per serving
Ingredients
- 1 cup Fresh Basil Leaves (packed, washed and thoroughly dried)
- 2 cup Fresh Spinach (washed, stems removed)
- 0.25 cup Raw Cashews (unsalted, raw)
- 0.25 cup Raw Walnuts (unsalted, raw)
- 2 tablespoon Nutritional Yeast (provides a cheesy, umami flavor)
- 0.33 cup Olive Oil (extra‑virgin, cold‑pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic Clove (peeled)
- 0.5 teaspoon Red Pepper Flakes (adjust to heat preference)
- 0.5 teaspoon Salt (to taste)
- 0.25 teaspoon Black Pepper (freshly ground)
Instructions
Wash and Dry Herbs
Rinse the basil leaves and spinach under cold water, spin dry in a salad spinner or pat gently with a clean kitchen towel.
Time: PT5M
Toast Nuts (Optional)
Heat a dry skillet over medium heat, add cashews and walnuts, stirring constantly for 3‑4 minutes until lightly golden and fragrant. Transfer to a plate to cool.
Time: PT5M
Grind Nuts
Place the cooled nuts in the coffee grinder and pulse until they form a coarse crumb, not a paste.
Time: PT2M
Combine Base Ingredients
In the food processor, add the ground nuts, basil, spinach, garlic, nutritional yeast, red pepper flakes, salt, and black pepper. Pulse a few times to break down the leaves.
Time: PT2M
Emulsify Oil and Lemon Juice
With the processor running on low, slowly drizzle in the olive oil followed by the lemon juice until the pesto reaches a smooth, glossy consistency.
Time: PT3M
Taste and Adjust
Stop the processor, taste the pesto, and add more salt, pepper, or lemon juice if needed. Pulse briefly to incorporate any adjustments.
Time: PT1M
Store or Serve
Transfer the pesto to a clean jar, smooth the top, and seal. Use immediately or refrigerate for up to 5 days; freeze for longer storage.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 6 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Tree nuts
Ingredient Substitutions
- Instead of Fresh Basil Leaves: Fresh Parsley
- Instead of Fresh Spinach: Kale
- Instead of Raw Cashews: Almonds
- Instead of Raw Walnuts: Pecans
- Instead of Nutritional Yeast: Vegan Parmesan
- Instead of Olive Oil: Avocado Oil
- Instead of Lemon Juice: Apple Cider Vinegar
- Instead of Garlic Clove: Garlic powder (1/4 tsp)
- Instead of Red Pepper Flakes: Cayenne Pepper
Equipment Needed
- Coffee Grinder
- Food Processor
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spoon
Critical Steps — Do Not Skip
- Washing and thoroughly drying the basil and spinach to avoid excess water
- Grinding the nuts to a coarse crumb without turning them into a paste
- Slowly emulsifying olive oil and lemon juice to achieve a smooth texture
Chef Tips from the Video
- Toast the nuts for deeper, nutty flavor; watch closely to prevent burning.
- Add a strip of lemon zest with the juice for extra brightness.
- For a smoother pesto, use a high‑speed blender instead of a food processor.
Troubleshooting
Pesto is too thick or dry.
Add a tablespoon of warm water or extra lemon juice while blending until the desired consistency is reached.
Pesto is gritty or oily.
Blend longer to break down the nuts, and ensure oil is added slowly to create a proper emulsion.
Storage
Refrigerator: Airtight jar, up to 5 days
Freezer: Portion in freezer‑safe containers, up to 2 months
Room temperature: Not recommended; pesto can oxidize quickly
Make-Ahead Tips
- Pesto can be made up to 3 days ahead and stored in the fridge; bring to room temperature before using.
- Freeze in ice‑cube trays for single‑serve portions; transfer frozen cubes to a zip‑top bag.
Frequently Asked Questions
What is the cultural significance and history of pesto in Italian cuisine?
Pesto originates from Genoa in the Liguria region of Italy, where it was traditionally made with basil, pine nuts, garlic, cheese, and olive oil. It reflects the Mediterranean emphasis on fresh herbs, nuts, and high‑quality olive oil, and has become a symbol of simple, rustic Italian cooking.
What are the traditional regional variations of pesto in Italian cuisine?
Beyond the classic Genovese pesto, northern Italy offers pistachio pesto in Sicily, walnut pesto in Piedmont, and sun‑dried tomato pesto in the south. Each variation swaps the nuts or adds local ingredients while keeping the herb‑oil base.
How is pesto traditionally served in Ligurian (Italian) culture?
In Liguria, pesto is traditionally tossed with trofie or trenette pasta, sometimes with potatoes and green beans. It is also spread on crusty bread or used as a topping for grilled fish.
What occasions or celebrations is pesto commonly associated with in Italian cuisine?
Pesto is a staple for everyday family meals, but it also appears at festive gatherings such as summer picnics, holiday feasts, and regional festivals celebrating basil harvests.
What makes this Spicy Basil Walnut Spinach Pesto special in the context of health‑focused cooking?
The addition of spinach boosts iron and fiber, while walnuts and cashews provide heart‑healthy omega‑3 fats. Nutritional yeast adds a cheesy, protein‑rich flavor without dairy, aligning with the "health is wealth" theme of Ashley Yi's channel.
What are authentic traditional ingredients for classic pesto versus acceptable substitutes in this recipe?
Traditional pesto uses pine nuts, Parmesan cheese, and garlic. In this vegan version, walnuts and cashews replace pine nuts, nutritional yeast substitutes Parmesan, and fresh basil remains the herb base. These swaps keep the flavor profile while making it plant‑based.
What other Italian dishes pair well with this Spicy Basil Walnut Spinach Pesto?
It pairs beautifully with whole‑wheat spaghetti, zucchini noodles, grilled polenta, roasted vegetables, and as a topping for vegan pizza or bruschetta.
What are the most common mistakes to avoid when making Spicy Basil Walnut Spinach Pesto?
Common errors include over‑processing the nuts into a paste, adding olive oil too quickly which can break the emulsion, and using wet herbs that make the pesto watery. Follow the step‑by‑step timing and add oil slowly for best results.
How do I know when this pesto is done cooking and ready to eat?
The pesto is finished when it reaches a smooth, glossy consistency that coats the back of a spoon, and the flavors are balanced after tasting. No heat is required; the "cook" is the emulsification of oil.
What does the YouTube channel Ashley Yi specialize in?
The YouTube channel Ashley Yi focuses on healthy, plant‑based recipes that emphasize whole foods, easy preparation, and nutritional balance. Ashley often incorporates fresh herbs, nuts, and creative seasoning techniques to make wholesome meals accessible to home cooks.
Last updated: September 2, 2026
