Spring green and almond pesto

By Julie Van Rosendaal on March 14, 2017

Once you see how easy it is to make pesto, it’ll be tempting to make a jar or two anytime you have surplus greens on hand. Almonds make it more affordable than pine nuts, which can be pricey. Toss pesto with pasta, spread it on pizza or eat it with a spoon.

Ingredients

2 loosely packed cups (500 mL) fresh basil, baby spinach, baby kale and/or arugula
1/2 cup (125 mL) whole almonds, toasted and coarsely chopped
1/2 cup (125 mL) freshly grated Parmesan or extra-aged Gouda
1 garlic clove, crushed
salt and freshly ground pepper
good-quality extra-virgin olive oil 

Directions

Combine the greens, almonds, Parmesan and garlic in the bowl of a food processor; pulse, scraping down the sides of the bowl as needed, until well blended. Season with salt and pepper.

With the motor running, pour in the oil until the mixture starts to move around the bowl more smoothly, and has the consistency you’re after. (It could be thicker or thinner, depending on your taste.)

Refrigerate up to a week, or freeze up to 6 months. Makes about 1 cup.

Per tablespoon (made with 1/3 cup olive oil): 78 calories, 7.3 g fat (1.3 g saturated fat, 4.9 g monounsaturated fat, 1 g polyunsaturated fat), 2 mg cholesterol, 1.2 g carbohydrates, 2.1 g protein, 0.5 g fibre.

Originally published in ParentsCanada magazine, Spring 2017.


By Julie Van Rosendaal | March 14, 2017

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