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Home » Recipes » Main Dish

Spinach & Tomato Quesadilla with Pesto

Apr 10, 2013 by Kaitlin · 38 Comments

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A quick and easy vegan quesadilla recipe with pesto, spinach, tomato, and two kinds of dairy-free cheese! It's such a satisfying, flavor-packed lunch or dinner.

Vegan pesto quesadillas on a cutting board

This pesto quesadilla is simple to make and so flavorful.

It combines fresh baby spinach, thinly sliced tomato and pesto with a two-cheese combo of mozzarella and feta.

The mozzarella holds everything together while the feta adds awesome flavor. (However if you can't find vegan feta, you can make your own or simply leave it out.)

Inside of the pesto quesadilla as it's heating on a pan

Ingredients for Pesto Quesadilla

For this recipe you will need:

  • Roma tomato
  • Fresh baby spinach
  • Pesto: Either homemade Walnut Pesto (my favorite!), Cashew Pesto, or your own favorite store-bought brand.
  • Vegan mozzarella shreds: I use Miyoko's or Follow Your Heart
  • Vegan feta crumbles: Optional, but tasty. I like Follow Your Heart or Violife.
  • Large tortillas: Use gluten-free if needed. I try to find whole grain tortillas when possible.

Note: Feel free to adjust the amounts of each ingredient based on the flavors you enjoy!

Vegan pesto quesadillas with tomato and spinach cut in half

For more inspiration, also browse all 15 minute recipes or spinach recipes.

Vegan pesto quesadillas with tomato and spinach cut in half

Spinach & Tomato Quesadilla with Pesto

Simple vegan quesadillas with spinach, tomato, pesto, and two types of dairy-free cheese. An easy, flavor-packed meal.
4.58 from 21 votes
Print Recipe Pin Recipe Comment
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Vegan
Servings: 2 quesadillas

Ingredients

  • 1 roma tomato (thinly sliced)
  • 3/4 cup fresh baby spinach
  • 1/4 cup vegan pesto (more/less as desired)
  • 1/2 cup vegan mozzarella shreds (I like Follow Your Heart or Miyokos)
  • 1/4 cup vegan feta crumbles (optional)
  • 2 large tortillas (gluten-free if desired)

Instructions

  • Spread a thin layer of pesto on one half of your tortilla.
  • Over the pesto, add a light layer of mozzarella and feta (if using).
  • Add tomato slices, spinach, and top with another layer of mozzarella cheese (to help "glue" it together).
  • Carefully place the quesadilla on a skillet over medium heat. Let heat for about 5 minutes, flip, then heat for another 5 minutes or until cheese has melted and tortilla is slightly browned & crispy.
  • Repeat the process for the second quesadilla.

Notes

Customize: Adjust the amounts as you see fit to better customize yours with the flavors you enjoy.
Spinach: The spinach wilts as it heats, so I often add extra.

Nutrition Per Serving (Estimate)

Nutrition Facts
Spinach & Tomato Quesadilla with Pesto
Amount per Serving
Calories
399
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Potassium
 
228
mg
7
%
Carbohydrates
 
42
g
14
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
1938
IU
39
%
Vitamin C
 
7
mg
8
%
Calcium
 
148
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan pesto spinach and tomato quesadilla, also check out:

  • Ultimate Vegetable Soup
  • Sautéed Portobello with Spinach

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Barb says

    August 30, 2024 at 11:47 am

    2 stars
    This sounds really good, but SUPER HIGH in fat and CARBS! How can this be healthy for anyone watching those levels and cholesterol?

    Reply
    • Kaitlin says

      August 30, 2024 at 2:30 pm

      Hello, Barb. Please just skip over this recipe if it doesn't appeal to your diet. As far as the cholesterol levels, there's no cholesterol in plants (or this recipe). The ingredient list states vegan/dairy-free cheese and pesto, neither of which contain cholesterol. The nutritional content is simply an estimate I include as a courtesy. It may not be entirely accurate depending on the amounts and brands you use. You can certainly decrease the amount of cheese or use low-carb tortillas to fine-tune it to your liking.

      Reply
  2. Cjhazzard says

    June 14, 2023 at 4:09 pm

    5 stars
    We added shredded chicken and the quesadillas were delicious! We will definitely be eating these again!

    Reply
    • Kaitlin says

      June 14, 2023 at 4:52 pm

      So glad you enjoyed them!

      Reply
  3. Janet says

    July 06, 2021 at 10:08 am

    5 stars
    Made these for dinner! I added avocado and olives, and we loved them! Thanks!

    Reply
    • Kaitlin says

      July 06, 2021 at 12:08 pm

      Great additions - thanks for sharing!

      Reply
      • Kim says

        September 26, 2022 at 11:31 am

        5 stars
        I love quesadillas but always eat the basic chicken, cheese, salsa version. This was a great twist on the quesadilla. I didn’t have pesto or feta but will get it for my next quesadilla. I love this healthy version of a quesadilla. Thank you for posting this recipe!

        Reply
        • Kaitlin says

          September 26, 2022 at 12:54 pm

          So happy to hear this, Kim! Thanks for giving it a try and sharing your kind feedback!

  4. Byenia says

    April 21, 2019 at 2:09 am

    5 stars
    Tried out this recipe tonight and it was delicious! Planning to make these for my boyfriend tomorrow. The jarred brand of pesto I used is by Isola (pesto genovese), and it worked wonderfully. Since most days I aim to stay relatively low-carb, I used low carb tortillas from Mama Lupe's (3g net carb per tortilla). Oh, and I didn't have any feta, so instead I just used mozzarella and then grated a nice parmesan.

    Reply
    • Kaitlin McGinn says

      April 25, 2019 at 9:11 am

      Great to hear! Thanks for sharing.

      Reply
  5. Skye Travis says

    January 31, 2017 at 10:22 pm

    I made 6 of these for our family dinner last night. I was able to cook 3 at a time using our griddle (I set it at 200 degrees).

    We were starving at dinner time, but even without side dishes, we were stuffed before we could each eat a full quesadilla. Impressive considering I went easy on the cheese! Fresh pesto is more filling than I thought!

    My kids are 7, 10, and 12 and they ALL ate heartily. Not a single complaint. I will definitely do this one again. Thank you!

    Reply
    • Kaitlin | The Garden Grazer says

      February 02, 2017 at 6:16 pm

      Hi Skye! So awesome. I love finding meals the entire family will eat. So glad you all enjoyed. Wishing you guys a wonderful weekend!

      Reply
  6. Unknown says

    January 28, 2017 at 4:01 pm

    This is really tasty! Thanks for sharing. It's even better with onion and garlic added.

    Reply
    • Kaitlin | The Garden Grazer says

      February 02, 2017 at 6:13 pm

      Good call adding onion and garlic! Glad you enjoyed!

      Reply
  7. Julie Croft says

    January 22, 2017 at 7:07 pm

    I had no mozarella but used cheddar and it was amazing. Thanks for the inspiration.

    Reply
    • Kaitlin | The Garden Grazer says

      February 02, 2017 at 6:09 pm

      Glad you enjoyed Julie!

      Reply
  8. Gati Wankyo says

    July 20, 2016 at 6:57 pm

    I made this for my sister and her husband and we all loved it! It was super yummy and easy to make. And I love pesto, so that was great with it! Thank you for sharing.

    Reply
    • Kaitlin | The Garden Grazer says

      July 31, 2016 at 3:42 pm

      Wonderful to hear - thank you for sharing!

      Reply
  9. Christina Davis says

    April 19, 2016 at 11:41 pm

    Just had this for dinner...YUM!!! Already thinking about making again for lunch tomorrow. Thank you for such a delicious and simple recipe.

    Reply
    • Kaitlin | The Garden Grazer says

      April 24, 2016 at 7:36 pm

      So great to hear!

      Reply
  10. Skye Travis says

    February 01, 2016 at 5:19 pm

    Oh my lord! We made this last night and loved it! Even my picky eaters (ages 9 and 11) devoured them. My 7 year old thought we were crazy...but, he doesn't like anything with texture.

    Reply
    • Kaitlin | The Garden Grazer says

      February 15, 2016 at 3:40 pm

      Haha, awesome to hear Skye!

      Reply
  11. Victoria Varney says

    November 03, 2015 at 12:35 am

    Added cooked spiced chicken to mine. My husband said it was in the top 5 dinners I ever made! It was so easy. Will be making it again! Thank you!

    Reply
    • Kaitlin | The Garden Grazer says

      November 03, 2015 at 1:53 pm

      Thanks for sharing!

      Reply
  12. Kim says

    May 31, 2015 at 9:42 pm

    These were wonderful. We added Kalamata olives to add some flavor. Thanks for another wonderful recipe.

    Reply
    • Kaitlin | The Garden Grazer says

      June 02, 2015 at 1:59 pm

      Great to hear Kim!

      Reply
  13. Anonymous says

    May 19, 2015 at 11:42 pm

    How long will homemade pesto last in the fridge?

    Reply
    • Kaitlin | The Garden Grazer says

      May 21, 2015 at 3:06 pm

      I've kept my homemade vegan pesto in the fridge for about 3-4 days before it's eaten up, so anything past that I'm not sure.

      Reply
  14. Karla says

    February 02, 2015 at 12:26 am

    This was delicious! Thank you!!

    Reply
    • Kaitlin | The Garden Grazer says

      February 02, 2015 at 7:13 pm

      Hi Karla! So great to hear!

      Reply
  15. Dragonomine says

    June 04, 2014 at 8:24 pm

    I just made this. It's all gone. I'm off to the store for more wraps! Five stars here!

    Reply
    • Kaitlin | The Garden Grazer says

      June 04, 2014 at 11:18 pm

      Haha, so great!

      Reply
  16. Anonymous says

    April 15, 2014 at 4:29 pm

    Tried this today. AWESSSSSSSOME!

    Reply
    • Kaitlin | The Garden Grazer says

      April 15, 2014 at 7:48 pm

      So great!

      Reply
  17. Ruveen Stogryn says

    April 06, 2014 at 3:28 am

    Just made this for dinner. I used my homemade cilantro pistachio pesto and used provolone instead of the mozzarella. So delicious and easy, thank you!

    Reply
    • Kaitlin | The Garden Grazer says

      April 06, 2014 at 3:17 pm

      Homemade cilantro pistachio pesto sounds amazing! Thanks for sharing.

      Reply
  18. Amber Zombie says

    March 24, 2014 at 11:12 pm

    My husband and I just made this. It was delicious! Everyone loved it!

    Reply
    • Kaitlin | The Garden Grazer says

      March 25, 2014 at 1:11 am

      So great to hear!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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