Spinach almond pesto, a milder alternative to the classic basil pine nut pesto, is a cinch to make. Toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you’re done.
This pesto made, surprisingly, from spinach and almond pesto is every iota as versatile as traditional basil and pine nut pesto. Dollop the less overtly herbaceous pesto atop scrambled eggs, sandwiches, grilled meats, soups, and, natch, pasta. And we’re willing to bet you already have all the ingredients on hand. Rest assured, the amounts in the recipe below are approximates. A little more or less of anything—or everything—won’t make a difference.–Angie Zoobkoff
Spinach Almond Pesto
- Quick Glance
- 10 M
- 10 M
- Makes about 1 cup
- 2 cups tightly packed regular or baby spinach leaves
- 1 smallish garlic clove
- 1/4 cup coarsely chopped raw or roasted salted almonds
- 2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- Sea salt and freshly ground black pepper
- 1. In a food processor, combine the spinach, garlic, almonds or cashews, lemon juice, and Parmesan. Pulse until coarsely chopped.
- 2. With the machine running, slowly drizzle in the oil and continue processing until the mixture is almost smooth, stopping to scrape the bowl of the processor if necessary, for about 1 minute. Season with salt and pepper to taste. (If not using immediately, cover the pesto and stash it in the refrigerator for up to 1 week or transfer it to an ice cube tray or small resealable plastic bags and freeze for up to a few months.)
SPINACH CASHEW PESTO VARIATION
- Simply substitute an equal weight of roasted, salted cashews for the almonds.