Spinach Almond Pesto

a small bowl of pesto on a wooden table next to fresh basil, almonds, and a plate of pesto pasta

This spinach almond pesto is packed with flavor and is a healthy addition to any dish! Simply add a couple of tablespoons of this pesto to some freshly cooked pasta for a quick meal that everyone will love.

Print Recipe

CourseVegan Recipes

Prep Time5

Servings servings

Calories241kcal

Ingredients

Garlic Confit

1 Head Garlic Peeled
1 cup Olive Oil Use enough olive oil to completely cover the garlic in your baking dish

Pesto Base

2 Cups Spinach
1/2 Cup Fresh Basil*
1/4 cup Nutritional Yeast Flakes*
1/4 Cup Almonds Walnuts could also work here
1/2 Large Lemon Juiced
2 tbs Hemp Seeds Optional
1/2 tbs Miso Light, Chickpea, or Sweet Miso
1/2 tsp Sea Salt

Instructions

Garlic Confit for the Pesto

Preheat your oven to 250F
In a small bake safe container add your peeled garlic and enough olive oil to completely submerge the garlic. The amount of oil you'll need with vary based on the size of container you use
Roast in the oven for 1 hour

Blend the Pesto

Add everything to a blender expect for the garlic confit.
Add half the garlic from the confit to the blender and a 1/2 cup of the olive oil that was cooked with the garlic.
Blend on high until smooth. It will be very thick and very flavorful
Store in a glass jar and top with a layer of olive oil to prevent air from touching the surface of the pesto. Top with more olive oil after each use to help preserve it.
The pesto will store up to 4-6 weeks in the re

Notes

This pesto is very thick and is meant to be diluted before each use!
Making it this thick helps reduce the amount of oil you need to use and will help it last longer.

To make a pesto pasta save 2 tbs of salted pasta water and add 1 tbs of the pesto- then toss in the pasta.

Nutrition