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Spinach Almond Pesto

A bright, flavourful winter pesto. Perfect on pasta, with vegetables or on top of a creamy potato soup.



Yields10 Servings
Prep Time10 minsTotal Time10 mins

 2 large cloves garlic (or 1/2 cup chopped green garlic)
 ½ cup toasted almonds with skins on
 2 cups washed and dried spinach
 2 cups washed and dried kale
 ½ cup flat leaf parsley
 ¾ cup grated Parmesan cheese
 ½ cup extra virgin olive oil
 1 lemon, zested
 2 Tbsp lemon juice
 ½ tsp salt
 ¼ tsp ground pepper

1

Combine the garlic and nuts in the bowl of a food processor. Pulse until well combined.

2

Add the spinach, parsley and Parmesan. Pulse until combined.

3

With the machine running, add the oil and process until smooth. Add lemon zest, lemon juice, salt and pepper. Continue to process until combined.

4

Refrigerate until ready to use. (Can be frozen)


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Ingredients

 2 large cloves garlic (or 1/2 cup chopped green garlic)
 ½ cup toasted almonds with skins on
 2 cups washed and dried spinach
 2 cups washed and dried kale
 ½ cup flat leaf parsley
 ¾ cup grated Parmesan cheese
 ½ cup extra virgin olive oil
 1 lemon, zested
 2 Tbsp lemon juice
 ½ tsp salt
 ¼ tsp ground pepper

Directions

1

Combine the garlic and nuts in the bowl of a food processor. Pulse until well combined.

2

Add the spinach, parsley and Parmesan. Pulse until combined.

3

With the machine running, add the oil and process until smooth. Add lemon zest, lemon juice, salt and pepper. Continue to process until combined.

4

Refrigerate until ready to use. (Can be frozen)

Notes

Spinach Almond Pesto
IngredientsDirections