Vegan Almond Spinach Pesto

Have I told you how in love I am with my new food processor? Well, let me clarify, it isn’t really new. It’s my first one.

Yes, I know. How does a lifestyle writer who mostly concentrates on developing new recipes live without one? Since I’ve gotten it, I have wondered the exact same thing.

This was my first time making pesto with it, and it came out awesome. For this recipe, I am going to give you approximate amounts, because, with most sauces or items like pesto, I really think it depends on your personal taste. Some might like a thinner consistency, while others may like it thicker because they want to use it as a sandwich spread. To accomplish this, it all depends on how much oil you use.

The thing I like best about this particular pesto is the oil that I used. Instead of traditional olive oil, I used almond oil. It gave it a slightly nutty flavor without being too heavy, and it also refrigerated much better than olive oil.

I used it to make pizza, but also tossed it with gluten-free pasta. It makes about 2 cups.

Almond Spinach Pesto
by Michelle Maskaly, The Adirondack Chick

12 ounce package of spinach
1-2 cups of fresh basil leaves
2 cloves garlic
almond oil
sea salt

Put the garlic, basil and as much spinach as you can in a food processor. Pulsate continuously until chopped adding in about a 1/4 cup of the oil, sea salt and the rest of the spinach until it is gone. Continue adding oil until you reach your desired consistency.

Serve over pasta, use in place of sauce on pizza or as a spread on sandwiches.


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