Spinach Almond Pesto

for your salivating pleasure: spinach almond basil pesto with basil olive oil






pine nuts are fine and so is traditional all-basil pesto.


but if i can sneak in some vitamin rich spinach into a sauce without negatively altering the flavor and texture, count me in.






the pictured pesto turned out to be more of a concentrate.


i added more basil olive oil to it when using it as a sauce on a puff pastry tart (see instagram for that pic)


and then i made a pasta casserole and added some almond milk to thin out the pesto and accommodate more stuff in the casserole:


  • pasta
  • cooked & shredded chicken
  • leftover grilled corn
  • mozzarella
  • and topped with a tub of ricotta.


it was amazing.


so the next time i make this spinach pesto i will probably use more oil to begin with.






on a related topic: the food processor is an amazing machine.


i lived without one for years because i didn’t really know what to use it for.


now that i have one I make pie crust in a snap, shred veggies with ease, experiment with sorbet and impress myself with pesto.


if you spend any amount of time in the kitchen, i would consider a food processor a kitchen staple no brainer. i learned the lesson so you don’t have to.




and this amazing local basil olive oil was a gift from a friend:






it helped add more of a basil flavor even though some of the greens were swapped for spinach.


it’s also great for dipping bread in for a cheese and meat platter. just sayin’




one year ago: Ham & Swiss Panini


happy kitchen!


Spinach Almond Pesto
  • handful of fresh basil, clean and dry
  • 2-4 handfuls of fresh spinach, clean and dry (2:1 - 4:1 ratio of spinach to basil)
  • 4 cloves of fresh garlic
  • ¼ - ½ cup olive oil (basil if available)
  • 1 cup slivered almonds, pan roasted
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp lemon juice
  • ¼ cup parmesan cheese grated
  1. use salad spinner to mostly dry the freshly washed basil and spinach
  2. fill food processor with spinach/basil (mine was over full so i blitzed half of it then added the rest and blitz everything together)
  3. add whole garlic cloves and a drizzle of oil and combine thoroughly
  4. add remaining ingredients including more oil and combine thoroughly. adding oil as needed
  5. store in airtight container in fridge- drizzle some oil on top when storing
  6. lasts at least a week. use on pasta, in casseroles, on pizza or grilled veggies.


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