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Spinach Almond Pesto
Spinach almond pesto, a milder alternative to the classic basil pine nut pesto, is a cinch to make. Toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.
Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Calories: 126 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 2 cups tightly packed regular or baby spinach leaves
- 1 smallish garlic clove
- 1/4 cup coarsely chopped raw or roasted salted almonds
- 2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a food processor, combine the spinach, garlic, almonds or cashews, lemon juice, and Parmesan. Pulse until coarsely chopped.
- With the machine running, slowly drizzle in the oil and continue processing until the mixture is almost smooth, stopping to scrape the bowl of the processor if necessary, for about 1 minute. Season with salt and pepper to taste. (If not using immediately, cover the pesto and stash it in the refrigerator for up to 1 week or transfer it to an ice cube tray or small resealable plastic bags and freeze for up to a few months.)
Cup of Yum
Notes
- Simply substitute an equal weight of roasted, salted cashews for the almonds.
Nutrition Information
Serving
2tablespoons
Calories
126kcal
(6%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
8g
Trans Fat
0.001g
Cholesterol
4mg
(1%)
Sodium
79mg
(3%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 126kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 79mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.