Spinach Almond Pesto
Packed with vibrant greens, zesty citrus, and nutty depth, this Spinach Almond Pesto is a wholesome twist on the classic. Made without cheese but full of bold flavor thanks to roasted garlic and nutritional yeast, it’s perfect for anyone looking for a dairy-free, nutrient-rich sauce. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto brings brightness and flavor to every bite—all in just a few simple steps.
Prep Time: 10 minutes Cook Time: 10 minutes
Yield: 12 servings Serving Size: 1/4 cup
Ingredients:
- 3 cups spinach
- 1 cup fresh basil
- 3 garlic cloves
- 4 tbsp. nutritional yeast
- 1 cup almonds unsalted
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1/3 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions:
- Preheat the oven to 350°F and place the garlic cloves in the oven for 10-15 minutes until fragrant.
- Add all the ingredients into a food processor and pulse slowly a few times. Blend to combine well and add your roasted garlic. Blend again until you reach a smooth consistency.
- Place in an airtight container in the fridge for up to 5-7 days and top with a drizzle of olive oil to prevent oxidation.
Tips and Tricks:
- Roasting mellows the sharp bite of garlic—don’t skip it! For a bolder kick, roast just 2 cloves and add 1 raw.
- Add olive oil slowly while blending for a creamier emulsion.
- Always top stored pesto with a thin layer of olive oil.
Nutrition Facts:
