I absolutely love pesto!
I love that it’s so versatile – it can be added to fish (try it on salmon or tilapia!), to pasta dishes, on top of a pizza (my recipe for pesto shrimp pizza will be coming to the blog later this month), or mixed into eggs.
I also love that there are so many variations of pesto that can be made using different nuts and greens. Traditionally pesto is made with basil and pine nuts. My recipe below uses almonds and spinach! I also add sun-dried tomatoes which adds a ton of flavor to the pesto.
And best of all, it’s actually super easy to make. Woohoo!
1/2 cup whole almonds (I used raw, unsalted)
3/4 cup olive oil
1/4 cup sun-dried tomatoes
1/3 cup parmesan cheese
salt and pepper to taste
1 heaping tablespoon minced garlic
12 ounces fresh spinach
2 3/4 cups (of a relatively thicker pesto. Adding more olive oil will thin it and produce more.)
Add almonds, salt and pepper to taste, minced garlic, sun-dried tomatoes, two large handfuls of spinach, and 1/4 cup of olive oil to your food processor.
Blend until combined. Then add more spinach and another 1/4 cup of olive oil. Blend again and repeat with the final 1/4 cup of olive oil and more spinach. Continue adding spinach until fully incorporated.
Blend until smooth – this could take a couple minutes of blending. Be sure to rest the food processor every 30 seconds so it doesn’t overheat.
Once it’s blended fully (no chunks of nuts remaining), then add the parmesan cheese and blend again until smooth.
That’s all there is to it!
I’d love to hear how you use this pesto in the comments below! xoxo
Featured image by Nathalie Jolie