Almond pesto is full of fresh flavors, from fruity basil to sharp garlic to silky extra virgin olive oil. Most pestos are made with pine nuts or even walnuts, but this version is made with toasted almonds, giving it a delicious, nutty flavor!
Spinach Pesto
I love incorporating veggies into recipes to boost their nutrient content without altering taste and texture. This spinach pesto is just that - it has quite a bit of spinach in it without changing the flavor at all! It blends right in to the sauce and adds to the bright green color.
Spinach Pesto Pasta
Spinach pesto pasta is my favorite way to eat almond pesto, or any pesto for that matter. However, it can go on so many things: chicken, shrimp, salmon, orzo, couscous, potatoes, and virtually any veggie! It's also great to drizzle onto pizza, soups, and grain bowls.
Ingredient Highlights
- Spinach - spinach blends right into this almond pesto and you can't even tell! Spinach is a source of iron, calcium, fiber, magneisum, vitamin K, and antioxidants like lutein (which is great for eye health).
- Basil - fresh basil is a main ingredient in most pestos! I highly recommend using fresh basil over dried or pre-chopped.
- Almonds - a great source of unsaturated fats (check out this post to learn more on fats!), almonds give this pesto a nutty flavor and slightly crunchy texture. You can sub pine nuts or walnuts in lieu of almonds!
- Garlic - pesto wouldn't be the same without garlic 🙂 This pesto is packed with garlic flavor, and you can adjust the strength by how many cloves you use! Garlic may help manage cholesterol levels and contains strong nutrients to promote overall health.
- EVOO - the key to this spinach pesto is using a high quality extra virgin olive oil. I always recommend using extra virgin because it has such a robust, delicious flavor that is key to making a great pesto.
- Parmesan cheese - this cheese is typically lower in saturated fat than other, creamier cheeses. It's a must in any pesto, if you ask me!
How to Make Almond Pesto
Recipe FAQ
Absolutely! This almond pesto recipe uses exclusively almonds. You could also use walnuts!
I love using almonds, walnuts, or pine nuts when making fresh, homemade pesto.
I recommend keeping it in an air-tight container in the fridge for up to 5 days. If you don't use it all by then, I recommend freezing it for up to 3 months. You can portion it in ice cube trays to get individual portions for easy thawing!
Other Recipes You May Like
- Baked Oatmeal with Blueberries & Almond
- Butternut Squash Pasta Sauce
- Spicy Peanut Noodles Recipe
- Creamy Tomato Sauce (dairy-free!)
Rate & Review
If you made my almond pesto, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintAlmond Pesto
Almond pesto is full of fresh flavors, from fruity basil to sharp garlic to silky extra virgin olive oil. Most pestos are made with pine nuts or even walnuts, but this version is made with toasted almonds, giving it a delicious, nutty flavor!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1.5 cups 1x
- Category: Lunch, Dinner, Sauces
- Method: Blending
- Cuisine: Italian
Ingredients
- 4 cups (72g) raw spinach leaves
- 1 cup (15g) fresh basil leaves
- ½ cup (111g) extra virgin olive oil (I recommend using EVOO over regular olive oil for more flavor!)
- ½ cup (87g) toasted almonds (plain or salted)
- ⅓ cup (42g) grated parmesan cheese
- ¼ cup (59g) warm water, or more if you like the pesto thinner
- 2 cloves garlic (or more if you like garlic!)
- Salt & pepper to taste (I start with 1 tsp salt and slowly increase)
Instructions
- Add all ingredients to a blender or food processor.
- Blend on high until fully combined (or stop whenever desired texture is reached).
- Toss into pasta dishes, drizzle over soups/pizza/grain bowls, or spread onto your favorite protein!
Notes
- Store in an air-tight container in the refrigerator for up to 5 days or freezer for up to 3 months. Freeze in an ice cube tray for individual portions!
- You can sub walnuts or pine nuts for almonds in this recipe.
- Toss with pasta, potatoes, or couscous or drizzle chicken, shrimp, fish, veggies, soups, or grain bowls with this pesto.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 133
- Sugar: 0
- Sodium: 251
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 2
- Cholesterol: 2
Keywords: almond pesto recipe, spinach pesto, pesto recipe, spinach pesto pasta, easy pesto recipe, healthy pesto, healthy sauce recipes, fresh basil pesto, how to make homemade pesto, spinach and almond pesto
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