Kris Dovbniak • Chef & Recipe Developer

I have been making this pesto for… oh… ten years?! Maybe more. I wanted to create a pesto recipe that made a larger batch than the measly (maybe) 1/2 cup I usually got when I made a batch- and one without pine nuts (because holy $$$) but one that still maintained it’s authenticity (to some extent), and most importantly- flavor! I also wanted a dairy-free option, because I knew a lot of my then-personal chef clients wanted dairy-free meals, and after some experimentation, this pesto fit the bill.

With spinach for some extra oomph (and nutrition), almonds in place of pine nuts (you could also use cashews) and it’s easily modifiable to add in some parmesan- or keep it totally dairy-free. It’s perfect on a balance bowl, over pasta hot or cold, or just for dipping in veggies. You’re going to want to keep a jar in your fridge all summer long!

Make it:

1/3-1/2 cup raw almonds
1 clove garlic
1 cup packed basil
1-2 cups packed spinach juice of 1/2 lemon
pinch sea salt
1/4 cup grated parmesan cheese (optional- I typically do without!)
2 tbsp olive oil (more as needed)

1. Add almonds to food processor. Pulse a few times to break up.

2. Add remaining ingredients, including oil. Blend until evenly combined.

3. Stream in remaining oil until you have reached your desired consistency (thicker for a dip, slightly thinner for a sauce). Season to taste with more salt and/or lemon juice.

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