Spinach Almond Pesto


When we think of pesto, our mind wanders to the traditional Genovese pesto with pine nuts, basil, garlic, olive oil, and parmesan cheese.  One of the reasons why I like pesto is because you don’t have to stick to that script. Pesto, really, just refers to the way it was originally prepared – in a mortar and pestle. I stumbled across this recipe using spinach and almonds and was instantly intrigued. It’s not always easy to produce a large yield of pesto sauce unless it is peak basil season…and have more landscaping area than a balcony can provide. Secondly, I like to save a few bucks, and pine nuts…well…they cost many bucks.

I loved this version.

Keep a jar in your fridge to add to pastas, wraps, pizzas, sandwiches, salad dressings…the list goes on, for a quick way to add flavour to your meals this summer.


Served with pasta and fresh grape tomatoes

1 oz parmesan cheese (or other hard cheese)
1 oz raw almonds (unsalted, unroasted)
2 oz fresh spinach (approximately 2-3 cups loosely packed)
¼ teaspoon salt
¼ teaspoon black pepper
a pinch chili pepper (or any source of heat you like, we used hot peppers from the garden)
1 small clove of garlic
handful of fresh basil leaves
¼  to 1/3 cup olive oil

  1. Combine parmesan and almonds in food processor and grind until fine. This will take a few minutes. Compare it to coffee grounds or bread crumbs
  2. Add spinach, basil, garlic, salt, pepper, and chili peppers and process until spinach is ground as well. Scrape down the sides of the food processor as needed
  3. With the processor running, add olive oil until desired consistency is reached. We didn’t use much more than ¼ cup

Adapted slightly from: The Italian Dish


2 thoughts on “Spinach Almond Pesto

  1. Pingback: Roasted Red Pepper and Walnut Pesto | tastes.of.juniper

  2. Pingback: Chicken Pesto Caprese Sandwich | tastes.of.juniper

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