Spinach Almond Pesto

pestoI’m all over homemade pesto these days. It may sound complicated at first, but it is so easy, especially if you have a food processor (or even better, a mini processor or baby bullet). Homemade tops store-bought varieties for so many reasons… they are fresh, fragrant and packed with nutrient-rich ingredients that leave you with a healthy and tasty pesto minus all the unnecessary amounts of oil and processed cheese. I opted for a hard goats cheese since it is easier to digest (and because I love goats cheese) but you can use any hard cheese of your own preference including parmesan, which is the type of cheese most traditional pesto recipes feature.

Favourite Uses…


Spinach Almond Pesto
Prep time: 
Total time: 
Serves: makes ¾ cup (depending on thickness)
  • ½ cup fresh basil, chopped
  • ½ cup spinach, chopped
  • 1 clove garlic, minced/crushed
  • ¼ cup roasted almonds, chopped
  • 3 tbsp fresh pressed lemon juice
  • ½ tsp sea salt + pepper to taste
  • 3 tbsp extra virgin olive oil
  • 30 gm (1 ounce) hard goats cheese (or parmesan), finely grated
  • Water to thin (optional)
  1. Place chopped basil and spinach along with garlic, almonds, lemon juice and olive oil in food processor and pulse until somewhat smooth until it reaches a pesto-like consistency (I did this in a Vitamix blender on low for about a minute). If you don't have a food processor you can do this using a pestle and mortar.
  2. Transfer to a bowl and stir in the grated goats cheese (I used a parmesan grater).
  3. Add salt & pepper to taste.
  4. Add water or extra olive oil to thin if needed.

The picture below shows a thinner, more dressing-like version of this pesto, which is perfect for salads and other vegetable dishes where you prefer a thinner pesto. Simply add water or olive oil (or a combination of both) until you reach the desired consistency.


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