Homemade Spinach Pesto

I made some pesto tonight following this recipe from huffingtonpost.com:

Basic Pesto Formula
The classic basil pesto from the northern Italy is fresh-tasting and very easy to make. It can easily be adapted to suit your cravings.

What you need:

2 cups herbs, such as basil, parsley or cilantro
1 garlic clove
1/4 cup nuts, such as pine nuts, walnuts or almonds
1/4 cup grated Parmesan cheese
1/4 to 1/2 cup olive oil (use less oil for creamier pesto)
1 tablespoon lemon juice or red-wine vinegar
Don't forget to season with salt and pepper. Use a food processor or blender to make the pesto.

Optional swaps or additions:

Swap the herbs with spinach for a nutritious option
Swap the herbs with arugula for a spicy flavor
Swap half the herbs with fresh peas or edamame
Swap half the herbs with avocado for a creamy option (you may want to reduce the amount of oil)
Add 1 teaspoon crushed red pepper flakes


I used organic baby spinach and spring mix, 2 cloves garlic, almonds, freshly grated Parmesan cheese, olive oil, red wine vinegar, and lemon juice. I put it over some cavatappi noodles, and it was really good! I sprinkled some
Parmesan cheese over the top (which isn't necessary, haha) and served with leftover roasted vegetables from Easter. Adam said he'd eat it again, so I considered it a success.