Let’s start with a simple questionnaire:
Do you love pesto?
Are you human?
Well, if you answered yes to one or hopefully both of those questions, then you all aren’t drones and we can proceed.
Do you like saving money?
Are you Paleo?
Do you stay away from dairy?
Do you like creating masterpieces with things in your fridge that are about to go bad?
Have you ever had pesto eggs? (If you have not, literally skip to the end of this post a.k.a. the part where you’re eating them)
Do you feel empowered when manning a food processor?
Do you like beating the system?
Okay, I’m done being Dr. Phil. Basically what I’m trying to get at is this pesto is full of flavor, has no dairy, and uses spinach and almonds which are a million times less expensive than basil and pine nuts. Plus, spinach can either go bad the day after you buy it or last a million years, but I digress. Pesto is just the name of a sauce that has some sort of leafy product and some sort of nut with olive oil and garlic, so go wild — make this pesto and then create a new, never-been-done-before variation of your own and send it to me so my mind can be blown.
Prep Time: 5 minutes
Total Time: 5 minutes
1 bag of spinach
1/4 cup olive oil, or to desired consistency
1 clove garlic
1/2 cup roasted almonds or walnuts
juice from 1/2 to 1 whole lemon, depending on how lemon-y you like things
salt and pepper, to taste
- Combine all ingredients in your food processor and blend until fully combined.
- After the first round of ingredients, taste the pesto. Add salt, lemon, or olive oil to taste.
- Put on absolutely everything you consume.