Spinach-Almond Pesto Recipe

Almond Spinach Pesto

Rebecca Clyde, MS, RDN, CD

Whether eaten as a dip, a spread or a sauce, savory pesto is a culinary essential in many Italian recipes. This version features spinach and almonds, which are more economical than the traditional basil and pine nuts, yet as flavorful and nourishing as ever. Deliciously simple to prepare, spread spinach-almond pesto over crusty bread for an easy appetizer, toss with your favorite pasta for a light meal, or spoon it over grilled or broiled seafood or roasted chicken breast for a heartier meal.


8 ounces baby spinach leaves
½ cup slivered almonds, toasted*
1 shallot, chopped
1 garlic clove, chopped
2 tablespoons freshly-squeezed lemon juice
2 teaspoons grated lemon peel
½ teaspoon crushed red pepper flakes
2 to 4 tablespoons extra virgin olive oil
¼ cup freshly-grated Parmesan cheese


Before you begin: Wash your hands.

  1. In a food processor or blender jar, combine the spinach, almonds, shallot, garlic, lemon juice, lemon peel and red pepper flakes. Pulse lightly to blend. Gradually add the oil, blending until well-chopped and blended, but not puréed. 
  2. Transfer the spinach-almond mixture to a medium bowl.
  3. Stir in the Parmesan cheese.

Cooking Tip

  • *Toast the almonds in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes until golden brown to release the flavorful oils.

Nutrition Information

Serving size: 2 tablespoons
Serves 8

Calories: 100; Calories from fat: 90; Total fat: 9g; Saturated fat: 1.5; Trans fat: 0g; Cholesterol: 0mg; Sodium: 60mg; Total carbohydrate: 4g; Dietary fiber: 2g; Sugars: 1g; Protein: 4g