Spinach Basil Almond Pesto

Pasta – One of the most loved dishes around the World. People swear by it and hunt for best Pasta dishes crazingly. But did you know? Along with quality Pasta, one element which matters most is its sauce? Yes! Pasta Sauce is one of the prime element in making a great Pasta and if that sauce is home made with all the flavors of love, nothing can beat that.

From tomato sauce to pepper sauce to marinara sauce to white sauce and many others – Every sauce is unique and truly savor the taste buds…but one of the most loved and slightly tricky pasta sauce is that of a Pesto.

Prepared with fresh greens, nuts, garlic and olive oil, Pesto is one of the most delectable and delicious treat to the senses. With dominant flavor of Garlic and Olive Oil, it takes just 5 mins to prepare it and seconds to savor it with your favorite Pasta. 🙂

This week our Foodie Monday Bloghop theme is #PastaSauce and I am dedicating my Spinach Basil Almond Pesto to the same. Let’s have a look at the recipe.

Preparation time: 5 mins

Serving time: 5 mins

Ingredients

• 250 gms Fresh baby spinach leaves
• 100 gms Basil leaves
• 3 tbsp + 2 tbsp Extra Virgin Olive Oil
• 4 cloves garlic
• Juice of 1 lemon
• 5-6 Almonds or Pinenuts
• Salt + Pepper as per taste

Method

• Apart from 2 tbsp Olive Oil, mix everything well. Blend it.
• Put in a glass jar and spread the left over olive oil on it to give an extra protective layering.
• Store in a refrigerator. [ This can stay fresh till 15 days in a fridge and a month in the freezer] 🙂

Use it with Pasta or Bruschetta or as your favorite nachos dip – you are gonna love it for sure. 🙂 Check out the Pasta recipes on the blog. Type ‘ Pasta ‘ in the search bar and explore the World of Italian favorites. 🙂

For amazing discussions around the cuisines of the World, join my Facebook Food group – From the diaries of great cooks!

Let’s also get connected on Instagram – @KrispyKadhai 🙂

Bon appetito! 🙂

Disclaimer : All the images belong to Krispy Kadhai and any kind of Plagiarism will not be tolerated.

This recipe is also submitted on Angies Fiesta Friday .

 

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