Homemade spinach pesto is WAY more delicious than any store bought version. Peppery arugula, salty Parmesan cheese, and toasted almonds make it a serious flavor booster for pasta, sandwiches, soups, eggs, and more!
Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper. Scatter the almonds on the sheet and toast for 8 to 10 minutes, stirring halfway through. The almonds should be fragrant and golden. Set aside.
While the nuts are toasting, wash and dry the spinach and arugula (use a salad spinner if you have one).
Place the spinach, arugula, almonds, Parmesan, salt, and garlic in the bowl of a food processor. Pulse 5 to 10 times, or until the mixture is coarse and chunky.
With the food processor running, drizzle in the olive oil in a slow, steady stream. Stop to scrape down the sides of the food processor a couple of times. Once all of the oil is incorporated, run the food processor 5 to 10 seconds longer. Adjust the pesto to taste.
Spoon the pesto into the jar(s). Store, tightly covered, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Notes
Store the pesto in clean glass jars with tight fitting lids in the refrigerator.
Spinach pesto will keep in the freezer for up to two months.