This Gluten-Free Vegan Cherry Tomatoes with Spinach Pesto is an easy and healthy recipe made with only 7 clean, real food ingredients. It's the perfect plant-based side dish that's perfect by itself or even as a topper for bruschetta with gluten-free bread!
Gluten-Free Vegan Cherry Tomatoes with Spinach Pesto
Here's why this recipe works - my top 3 reasons:
- Needs only a food processor to make
- Ready in under 10 minutes
- Made with only 7 clean, real food ingredients
Needs Only A Food Processor To Make
You don't need a lot of dishes or expensive equipment to make this recipe.
In fact, the only appliance you need to make the spinach pesto is a basic food processor.
However, you can also use a Vitamix if you have one, but it's not mandatory for this recipe.
Ready In Under 10 Minutes
After prepping the tomatoes by cutting them into smaller pieces, you only need to make the pesto which takes less than 5 minutes.
Simply add all the ingredients to a food processor, or Vitamix if you have one, and blend it until it's well combined.
Next, toss the pesto together with the tomatoes and it's ready!
Made With only 7 Clean Real Food Ingredients
I love summer and all the varieties of tomatoes it brings and my Cherry Tomatoes with Spinach Pesto recipe is perfect to use with your summer tomatoes.
Whole Foods had these cute little mixed color tomatoes on sale so I used the mixed colors of red, orange and yellow, but you could also use regular cherry tomatoes.
I mixed them with my Spinach Pesto and came up with this light and summery lunch and the best part of all...it's 100% raw!
And 100% raw = 100% good for you!
For example, the 6 ingredients needed for the pesto are spinach, nutritional yeast, avocado oil, walnuts, lemon juice, and Himalayan pink salt.
You could also increase the nutritional content and add diced avocados or sprinkle some hemp seeds on top.
My healthy plant-based recipe is raw, vegan, gluten-free, dairy-free, soy-free, paleo-friendly and keto/low-carb.
Want More Healthy Plant-Based Vegetable Recipes?
Check out these:
- Zucchini Boats with Creamy Garlic Sauce
- Acorn Squash Rings with Walnuts and Dried Apricots
- Creamy Tomato Basil Soup
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Cherry Tomatoes with Spinach Pesto
Equipment
Ingredients
- 3 cups organic cherry tomatoes
For the pesto:
- 1 cup organic dry coconut flakes
- ½ cup organic walnuts
- ¼ cup nutritional yeast
- ¼ cup 100% pure avocado oil
- 1 tablespoon organic lemon juice (freshly squeezed)
- ½ teaspoon Himalayan pink salt
Instructions
Prep the tomatoes:
- Cut the tomatoes in ½ or ¼ size pieces, then set aside.
Prepare the pesto:
- Add all ingredients for the pesto to a food processor and process until everything is well blended.
- Taste and adjust the seasonings to your preference.
Assembly:
- Add the cut tomatoes and pesto to a medium-size mixing bowl and gently stir until the pesto is evenly distributed and all the tomatoes are covered.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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