Spinach Almond Pesto

We have tried in the sat three years to grow spinach in our community green with no luck. This year we decided to give it one more chance. I threw in all our leftover seeds into one rectangle of space and left it to the gods to decide if we were to grow spinach or not. Well, we did. And did we ever!




Of course it's all ready to be harvested at the same time so now we find outlives with a mass of spinach that needs to be dealt with. Some will be washed and frozen for smoothies but I decided to try a spinach pesto recipe that is in Drena Burton's new vegan cookbook: Let Them Eat Vegan!




Typical me though... I did not have all the ingredients so I modified the recipe somewhat!
Spinach Almond Pesto
5 large handfuls of spinach
1 cup raw almonds
2 cloves garlic cut into quarters
2 tsp sea salt
Cracked ground pepper
1.5 tbsp lemon juice
2 tbsp olive oil
1/2 cup parsley
1/2 cup basil
1-2 tbsp water unless you have to wash your spinach in which case enough water will stay on the spinach even when you've squeezed it "dry"
In a food processor, blend the almonds, garlic, salt, pepper, lemon juice, olive oil, parsley, and basil. Wile it is blending, add one handful of spinach at a time and let it blend before adding another one. Add water if the mixture is getting too tight. Refrigerate until you use it. You can just toss it into hot pasta. The remainder can be frozen as it makes quite a big batch.
I will be serving this on pasta with cherry tomatoes. You could toss in any other veggies you want as well as long as they aren't too rich because the pesto is already quite rich.
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