This quick and easy pesto is great with pasta, on sandwiches or added to cream sauces. Delicious with fresh seafood, grilled chicken and vegetables.
Keyword almonds, basil, spinach
Dietary Restrictions Gluten-Free, keto, Low-Carb
Prep Time 10minutes
Total Time 10minutes
2cupsfresh basil leavespacked
1cup fresh baby spinach leavespacked
1/4cuptoasted sliced almonds
3/4cup Parmigiano Reggianograted
Place the basil, spinach, garlic, sea salt, olive oil and almonds in the bowl of a food processor. Pulse until well blended. Add the parmesan cheese and pulse again quickly just to combine. Taste for seasoning and adjust as necessary.
Use immediately, or pour into a glass storage jar and cover with a piece of plastic wrap -- press the plastic onto the surface of the pesto so it doesn't discolor or form a skin. Seal the jar with the lid and refrigerate for up to one week.
To toast almonds, heat the oven to 325°. Place the almonds on a sheet pan in a single layer and bake for 10 minutes. Stir the nuts and cook for an additional 4-6 minutes or until the nuts are fragrant and golden. Let the almonds cool to room temperature before using in the recipe.