Spinach Basil Pesto with Almonds

Fresh spinach basil pesto is quick and easy to make in a food processor or blender and the vibrant green sauce is easily transmuted from a sauce for pasta, to a sandwich topping, even an herbaceous spread over white pizza. Seven ingredients and five minutes is all it takes for this simple spinach pesto and it keeps for up to two weeks in the fridge when you use this simple trick. When your summer herb garden is at its peak, make this simple spinach basil almond pesto and enjoy the bright flavors of this creamy pesto sauce.

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Before you start adding ingredients to your food processor, I’d like to share a cautionary tale. Take a peek at the photo above and look what I found clinging to one of the fresh basil leaves. That little green worm was probably no longer than my finger nail and it was wriggling like mad. Though it probably wouldn’t have diminished the flavor of my basil almond spinach pesto (and might have added a little protein), I’d rather keep the critters out of my creamy pesto sauce. My advice: wash your herbs and produce well.

How to wash basil & spinach for pesto sauce

This may seem like a no-brainer, but believe it or not, there’s a proper way to wash herbs and leafy greens. This is it.

1. Fill a large bowl with cool water.
2. Plunge a handful of basil into the water and swish it around vigorously. The leaves will float to the surface and the sand and grit (and other detritus) will sink to the bottom.
3. Gently lift the basil and spinach out of the water and transfer to a salad spinner. Do not pour the water and greens into a strainer because that will just ensure that the grits stays with the spinach and basil. By lifting the leaves from the water, you let the grit stay on the bottom of the bowl. [The photo below shows how much grit came off of the leaves.]

Dry spinach and basil very well

It’s imperative that you dry the washed spinach and basil very well before processing the spinach almond pesto sauce. Wet spinach and basil will break your sauce (remember, oil and water don’t mix). I recommend drying it in small batches in your salad spinner, then patting dry any excess moisture with a paper towel.

Ingredients for basil spinach pesto

• Fresh Basil
• Baby Spinach Leaves
• Toasted Sliced Almonds
• Garlic
• Olive Oil
• Sea Salt
• Parmigiano Reggiano (the real deal)

How to make homemade pesto sauce

1. Add the spinach, basil, garlic, sea salt and almonds to the bowl of a food processor.
2. Pulse to finely chop the mixture.
3. Use the drip container of the food processor to gradually add the olive oil to the spinach pesto. If you’re using a blender, drizzle in the olive oil very gradually while processing the herbs and nuts.
4. Process until fairly smooth.
5. Add the grated parmesan cheese and pulse a few times to combine.

Adjusting creamy spinach almond pesto sauce for different uses

This makes a fairly thick basil almond pesto. For a thinner sauce, you can add a bit more olive oil (up to a quarter cup) and adjust seasonings to taste.

But before you thin it out, consider what you will use it for. If this creamy pesto sauce is getting spread on a sandwich like mayonnaise, it’s best to leave it as is. If the plan is drizzling it over a fresh piece of steamed fish, add a bit more oil to give it a saucier consistency.

Mild, herbal flavors with a kick

Adding spinach to the basil almond pesto, makes this sauce milder than a straight basil pesto. It’s still very bright and herbal with a kicky back note of garlic. The ground, toasted almonds add to the creaminess of the sauce and the salty-umami parmigiano reggiano increases the depth of flavor on your tongue.

Variations to spinach basil pesto

• If you like a little spice, add a pinch of crushed red pepper flakes when processing.
• For a bright, citrusy note, add a teaspoon of fresh lemon zest.
• If you’re serving this with lamb, add 5-6 fresh mint leaves when processing for a lightly minted pesto sauce well suited for that protein.

The trick to storing spinach pesto

Pesto can be used immediately, however if you’re making it ahead of time or have some leftover, use this easy trick to store it without losing it’s fresh flavor and bright green hue.

1. Transfer the pesto to a glass jar.
2. Press on the pesto with the back of a spoon to release any air pockets.
3. Smooth the top of the spinach basil pesto with the back of a spoon so the surface is flat.
4. Drizzle olive oil over the top of the basil so that it’s completely coated. The olive oil will prevent the herbs and spinach from oxidizing and muting the color and flavors.
5. Seal the jar tightly with a twist on lid and refrigerate for up to two weeks.

More pesto recipes you might like:

• Pistachio Pesto
• Spring Pesto Roasted Tomatoes
• Summer Squash and Courgette Salad with Pesto
• Basil Walnut Pesto
• Pesto Salmon
• Italian Green Beans
• Pesto with Pine Nuts

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