Spinach Almond Pesto
Yields10 ServingsPrep Time10 minsTotal Time10 mins
A bright, flavourful winter pesto. Perfect on pasta, with vegetables or on top of a creamy potato soup.
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
Combine the garlic and nuts in the bowl of a food processor. Pulse until well combined.
Add the spinach, parsley and Parmesan. Pulse until combined.
With the machine running, add the oil and process until smooth. Add lemon zest, lemon juice, salt and pepper. Continue to process until combined.
Refrigerate until ready to use. (Can be frozen)