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Almond Spinach Basil Pesto

Almond Spinach Basil Pesto

If there is one food that I could eat everyday – it’s pesto. Pesto is incredibly versatile; not only is it amazing on fresh sprouted flour pasta, but also as a spread on grilled cheese, topped on salmon filets, as sauce on top of homemade sourdough pizza, mixed into butter for a delicious punch of flavor, added into soup – literally, the possibilities are endless!

This recipe for Almond Spinach Basil Pesto is one of my favorites – it is budget friendly since you use more spinach than fresh basil and almonds instead of expensive pine nuts. However, you do not compromise on flavor. This recipe can be doubled or tripled easily, we make big batches of this pesto and freeze it in smaller portions to use throughout the months. Trust me, you will LOVE this!

Almond Spinach Basil Pesto

The Players

The How-To

1. Toast raw almonds on stove-top over medium-low heat until slightly toasted (you should be able to smell their fragrance in the air). Remove from heat and allow to cool.

2. In a food processor, combined toasted almonds, garlic, and lemon zest. Process until roughly chopped.

3. Add remaining ingredients – spinach, basil, cheese, lemon juice, 1/2 cup olive oil, and salt and pepper. Blend until desired consistency, adding more olive oil as needed. (Note: I prefer my pesto on the thicker side, but feel free to make it as thick or thin as you like.)

4. Bam! You’re done – now put it on everything!

Almond Spinach Basil Pesto

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Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.

Latest posts by Katie Peters (see all)

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7 Responses to Almond Spinach Basil Pesto
  1. Joyce @ It's Your Life
    January 9, 2014 | 2:41 pm

    Found your blog when searching for the benefits of kombuncha to share with others. Love the name, following you on Facebook. My self and some other bloggers host a link up called Real Food Fridays, which will go live tonight at 7 central. We seek out other real food bloggers to link up, so we might educate others, love for you to join us. Oh and pinning this recipe.

  2. connie
    January 9, 2014 | 3:30 pm

    I’ve been looking for something like this! Do I need to cook the spinach first?

    • teresainacoma
      January 9, 2014 | 5:06 pm

      No mam. Just like a basil pesto you’ll want to find the freshest spinach you can find. Only thing cooked in this recipes is the roasted almonds :)

    • Katie | Girl Meets Nourishment
      January 9, 2014 | 8:06 pm

      teresa was right! No need to cook the spinach. :)

  3. Ana
    January 11, 2014 | 1:58 pm

    Absolutely, I couldn’t live without pesto so this looks too tempting not to try out with spinach and roast almond and a good amount of garlic too it seems! Thanks for these great tips Katie!

  4. MissJudy
    April 16, 2014 | 1:06 pm

    Hi Katie, I was a strict vegetarian over thirty plus years and raised my children on that diet. Over the past ten years I’ve changed my diet to one that sounds very close to yours, minus cod liver oil, lol. Thank you for sharing dear. Judy

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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