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.
Ingredients
- 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
Instructions
- 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.)
Notes
Spinach Cashew Pesto Variation
Simply substitute an equal weight of roasted, salted cashews for the almonds.Nutrition
Serving: 2tablespoons | Calories: 126kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 79mg | Fiber: 1g | Sugar: 0.3g