| Servings | Prep Time |
| 2cups | 10minutes |
|
|
- 6cloves garlic, minced
- 1/2 cup toasted almonds(see note below)
- 1/2lemon zested
- 4cups spinach leaves, stems removed
- 1cup fresh basil leaves
- 1 cup freshly shredded parmesan cheese
- 1/2tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2cup extra virgin olive oil
- Remove the stems from the spinach, and wash the leaves well to remove any excess soil. Either pat them dry with a paper towel or run them through a salad spinner to remove the moisture.
- With blade attachment in place, add almonds, garlic and lemon zest to food processor.
- Pulse until almonds and garlic are crushed to small pea consistency.
- Place spinach leaves in processor with almond and garlic mixture.
- Pulse food processor until a thick mixture forms and all of the leaves are of consistent texture and size.
- Add basil leaves, Parmesan cheese, salt, and pepper to processor.
- With processor going, slowly drizzle olive oil into mixture. Pulse until all ingredients are incorporated and smooth mixture is formed.
- Refrigerate for up to a week, or freeze in ice cube or mini muffin trays and store in air tight container for up to 4 months.
This is a great way to use up big bunches of spinach. And because it takes on other flavors so well, adding basil and garlic make for a fantastic sauce or spread. Spread onto chicken with some extra olive oil and grill for a super summer meal.
I also love giving this as gifts when attending summer parties or dinner gatherings. Use a small mason jar and a pretty ribbon to make it extra special.
I use almonds in this version as they provide a wonderful, earthy flavor to the mild spinach, and don’t overwhelm the basil and garlic flavors. In addition, because pine nuts can be pricey, this is a great alternative that doesn’t break the bank.
To toast the almonds, preheat oven to 350 degrees. Spread almonds on baking sheet in single layer. Toast in oven for 5 minutes. Remove baking sheet and shake to move the almonds around and to check for browning. Replace sheet in oven for 3 more minutes or until the almonds begin to get fragrant, giving off a toasted aroma. Remove from oven and allow to cool completely before using in this particular recipe.