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Spinach pesto

I like spinach pesto more than the classic one with basil and pine nuts. Moreover, this version is more available not only what concerns the ingredients, but in the financial way as well.


200 g fresh baby spinach

60 g parmesan cheese

1 tsp salt

100 g sliced almonds

2 cloves garlic

approx. 150 ml oil with natural taste

Steps: 2


Wash the spinach leaves, dry up and together with garlic, parmesan, almonds and salt put into food processor with chopper.


Chop all together and gradually add oil. Adjust the quantitiy to how thin you want to make the pesto.

If you need to, add some salt. If you don't want to use the pesto right away, put it into grass cups. To conserve the pesto, pour some oil on the top. I store it in the fridge.

Using the quantities stated, I make approx. 500 ml of spinach pesto.

Homemade pesto can be for example a great edible gift for Christmas or birthday. Just add a pack of pasta. 

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