Spinach Almond Pesto Recipe
Spinach Pesto is a protein-packed pasta sauce recipe. Learn how to make the delicious vegan and gluten free pesto in a few simple steps.
- 1 Cup spinach leaves
- 1/4 Cup almonds
- 2 garlic cloves
- 1/4 Cup extra virgin olive oil
- 1/2 teaspoon black pepper powder
- Salt to taste
Soak almonds overnight or in warm water to remove the skin. Dry roast the peeled almonds in a pan for 2 - 3 minutes.
Blend in a food processor spinach leaves, toasted almonds, black pepper, salt, garlic, and extra virgin olive oil. Add nutritional yeast (optional) while blending. Do not make a smooth paste. A coarse texture pesto is the best.
Use spinach almond pesto immediately or store it in the refrigerator covered.
- Pesto turns black when exposed to air for a longer duration due to oxidation. While storing drizzle olive oil on top of the pesto to form a layer of oil.
- Do not blend the pesto sauce for too long in the food processor as it might turn bitter.
Calories: 351kcal | Carbohydrates: 6g | Protein: 4g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 13mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1410IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg