Spinach and almond pesto recipe: a variant of the classic Genoese pesto or basil and walnut pesto, a light and tasty version made with fresh baby spinach. One of the secrets to achieving a perfect dressing is to use baby spinach, which is more tender and sweeter than traditional spinach due to its small and delicate leaves. Since it’s small and tender, it can also be used raw, but I preferred to blanch it slightly (follow how to cook spinach). The spinach pesto is a perfect choice for a healthy and tasty dressing for your dishes, ideal for pasta, rice, bruschetta, or to accompany meat and fish. Made with a few simple ingredients, this recipe is quickly prepared by blending everything in a food processor or even better in a wooden mortar.
So, what do you say, do you want to discover how to prepare spinach and almond pesto? With my step-by-step recipe, you’ll bring to the table a real green delight that will make all your guests go crazy.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 234.63 (Kcal)
- Carbohydrates 5.18 (g) of which sugars 0.82 (g)
- Proteins 6.69 (g)
- Fat 22.45 (g) of which saturated 3.95 (g)of which unsaturated 6.22 (g)
- Fibers 2.84 (g)
- Sodium 765.70 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz baby spinach
- 1.8 oz almonds
- 1.4 oz Grana Padano cheese, grated
- 2.1 oz extra virgin olive oil
- to taste salt
- to taste pepper
- Half lemon juice (optional)
- 1 clove garlic (optional)
Tools
- Food Processor
- Saucepan
Recipe: Spinach and Almond Pesto
Simple and delicate!
Clean and wash the spinach well under running water, then drain it.
Blanch them for a few minutes in a saucepan with just the water left from washing (see how to cook spinach).
Drain and squeeze them well to completely eliminate the water absorbed during cooking.
In the food processor (or mortar), place all the ingredients: the baby spinach, grated Parmesan cheese, salt, pepper, garlic clove, juice of half a lemon, and almonds (preferably slightly toasted in the oven or in a non-stick pan). Start blending while gradually adding the extra virgin olive oil until reaching the right consistency.
A delicate and light dressing with easy and quick preparation. The spinach, rich in vitamins and minerals, perfectly combines with the creaminess of the cheese and the crunchiness of the almonds, creating an irresistible mix of freshness and richness.
Storage and tips:
Storage: Spinach pesto keeps in the refrigerator for 2-3 days stored in a container with a tight-fitting lid and covered with a layer of oil on the surface to prevent it from darkening.
If you use all fresh ingredients, you can freeze it to make it last longer. I recommend placing it in small food freezer containers or freezer bags
Tips: check the creaminess of the pesto by adding more or less oil. If using it to dress a first course and it’s too dense, you can add some pasta cooking water.
If you don’t like the taste of garlic, you can easily omit it, the pesto will still be tasty. You can also choose to omit the lemon juice, although it adds a touch of freshness.
You can replace almonds with pine nuts or walnuts.
