Almond Basil Pesto


– 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)

1. Add all ingredients to a blender or food processor. 2. Blend on high until fully combined (or stop whenever desired texture is reached). 3. Toss into pasta dishes, drizzle over soups/pizza/grain bowls, or spread onto your favorite protein!