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Spinach Almond Pesto

A fresh and versatile condiment with a spotlight on summer seasonal basil! Using almonds instead of pine nuts and bulking it up with spinach makes it more cost-effective without sacrificing the classic flavors.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Sauces and Dressings
  • Method: No-Cook
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, smashed
  • 1 pack basil (2/3 oz)
  • 2 big handfuls fresh baby spinach
  • 1 lemon, juiced
  • 1 pitted medjool date
  • 1/4 cup extra virgin olive oil

Instructions

  1. Add almonds through date to a food processor and pulse until ingredients are well incorporated but it’s still slightly chunky (scraping down sides as needed).
  2. Slowly stream in olive oil while motor is running. Season with salt & pepper if desired.

Equipment

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.

Nutrition

Keywords: almond pesto, spinach pesto, summer recipes, sauces and dressings, marinades, gluten-free, vegetarian