This flavorful Spinach Pesto is made with almonds and feta cheese. With its coarse texture, this pesto also makes a fantastic dip.
Oh my, I can barely tear myself away from this stuff!
This isn't your usual pesto. This one is made with spinach, almonds and feta cheese. Because of it's coarse texture it makes a fantastic dip or spread. And I am only just starting to discover all its versatile uses.
My aunt in Germany called me and told me I have to make this for my blog. A friend of hers had made it and she became instantly addicted.
(This is not the first time my aunt has made fantastic recipe-suggestions for my blog. These mini salmon quiches were inspired by her as well.)
Authentic Spinach Pesto Recipe from Germany
I didn't get a detailed recipe (because she didn't have one). Instead, my aunt just dictated to me which ingredients her friend had used and left it up to me to figure out the measurements. This is what I came up with, and it is amazing!
In the German original, wild garlic (ramsons) makes up the green part of the pesto. A little research showed that my chances of finding wild garlic in the dry prairies around Calgary were pretty much nil. While wild garlic is widespread throughout Europe, in Canada it seems to be limited to the more humid provinces in the East.
Unlike regular garlic, with wild garlic it is the green leaves that are frequently used for cooking. They have a milder, very aromatic garlic taste. But even in places where wild garlic grows, its season is very short (I believe it may just have ended). Usually, it is one of the first things that shoots up in early spring.
Spinach Pesto That's Perfect for Spreads and Appetizers
So for the rest of the year (or if you can't access wild garlic, like me), baby spinach with a few added garlic cloves takes the place of wild garlic in this pesto. I am sure it is not exactly the same, but it makes a good stand-in.
I've been dipping this pesto all day crostini-style with small rounds of toasted bread. This is probably very nontraditional, but I even spread it on the end crust of pizza slices. You know, that dry part that usually stays without any toppings. Yeah. Delicious.
I can totally see making myself an amazing sandwich spread with this pesto. And over the weekend I plan to experiment with this spinach pesto's suitability to dress up simple pasta. I'll keep you updated whether or not it goes well.
Spinach Pesto with Almonds and Feta
- ~3 cups baby spinach
- 2 garlic cloves
- ⅓ cup almonds
- ⅓ cup light feta cheese
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
- Place the almonds and garlic in a food processor and whirl until the nuts are coarsely chopped.
- Add spinach, feta, olive oil and black pepper and pulse into a coarse pesto texture.
- Keep refrigerated for up to 1 week.
Pin Spinach Pesto with Almonds and Feta recipe for later?
Other Appetizer Recipes
If you like this pesto, then check out these similar recipes!
- Thai Sweet Chili Sauce
- Cucumber Hummus Appetizer
- Baked Falafel Appetizer
- Greek Yogurt Ranch Dip
- How to Make Homemade Hummus
Almonds can be a great alternative to pine nuts in pesto. They provide a unique flavor and texture, making your pesto stand out.
Yes, you can replace pine nuts with almonds in pesto. Almonds offer a slightly different flavor profile but work well in pesto recipes.
Toasting nuts enhances their flavor by bringing out their natural oils and adding a rich, roasted taste to the pesto.
Pesto can taste bitter if you use nuts that are over-toasted or if the basil is too mature. Adjusting the ingredients and their proportions can help balance the flavors.
Pine nuts are traditionally used in pesto, but other nuts like almonds, walnuts, or even pecans can work well, depending on your preference.