Almo Spinach & Mint Pesto

Built on a base of fresh mint, parsley and pine nuts, this plant-based pesto will add a burst of refreshing flavour to any dish.

 

Prep: 5 mins | Cook: 5 mins | Serves: 8

A fragrant blend of fresh mint, parsley and spinach, bolstered together by crushed pinenuts and Almo Crème—clean eaters will love this plant-based pesto. Instead of cheese, a blend of almond meal and nutritional yeast flakes impart a salty parmesan flavour similar to traditional Ligurian pesto, but without the dairy.

It’s a versatile all-rounder that can be used in all manner of ways, scooped up on toasted ciabatta or blended though vegan pasta, pizzas, soups, salads, and more. The zesty flavours work wonderfully with our Summer Ligurian Green Pesto Lasagna and add depth and texture to the Green Pea & Kale Spelt Risotto.

We also think the vibrant green looks brilliant against Le Creuset’s beautiful ‘Meringue’ saucepan. At Almo, our mission is to help nourish and sustain our consumers, communities and the environment. As such, health is a top priority, and we believe cooking with cast-iron is one simple change we can make to take better care of our health.

Tip: If making ahead of time, store in an airtight container and top with 1cm of olive oil to prevent browning.  

Ingredients

  • 3 cups spinach, rinsed
  • 1 1/2 cups fresh mint
  • 1 1/2 cups fresh parsley
  • 1/2 cup pine nuts
  • 2 tbsp Almo Crème
  • 3 tbsp almond meal
  • 3 tbsp nutritional yeast flakes
  • 1 lemon zested and juiced
  • 1/4 cup extra-virgin olive oil, optional
  • Fresh ground salt and pepper, to taste

Method

  1. Toast pine nuts on a skillet over medium heat, tossing occasionally, until golden brown, roughly 5 minutes. Remove and allow to cool.
  2. Combine almond meal, nutritional yeast, and pine nuts in a food processor, and pulse until finely ground, about 1 minute.
  3. Add spinach, mint, parsley, and lemon along with 2 tablespoons of Almo Crème, and pulse until smooth. With the motor running, add extra-virgin olive oil is a slow and steady stream until the desired consistency is reached. Taste and season with salt and pepper
  4. Transfer to an airtight jar and keep refrigerated for up to a week.