Spinach Almond Pesto

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.

Glass of spinach almond pesto with a spoon inside on a metal sheet strewn with almonds

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
  • (5)
  • 10 M
  • 10 M
  • Makes 8 (2-tbsp) sevings | 1 cup
5/5 - 5 reviews
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Ingredients


Directions

In a food processor, combine the spinach, garlic, almonds or cashews, lemon juice, and Parmesan. Pulse until coarsely chopped.

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.)

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    SPINACH CASHEW PESTO VARIATION

    • Simply substitute an equal weight of roasted, salted cashews for the almonds.

    Recipe Testers' Reviews

    This spinach almond pesto came together in minutes and was bright green, fresh, and delicious. Our testers used crackers to scoop up the pesto as a snack right then and there as soon as I made it. We had a bit left for the next day, which we put on hot rice. We used toasted chopped almonds.

    This pesto is every bit as versatile and delicious as traditional basil pesto. I made it with roasted, salted cashews as suggested by the author and I loved the slight creaminess the cashews added to the pesto. It came together quickly and has added a bright note to several meals. I did need to stop the food processor and scrape it down once to fully combine everything. Otherwise it only took about 30 seconds of running with the oil being added to fully emulsify. I also found that I needed to add a pinch of salt to round out the flavors. So far it was fantastic on top of scrambled eggs this morning and then it completely elevated a plain bowl of tomato soup at lunch. Looking forward to trying it on a crostini or stirred into pasta.

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