• 1/4 cup slivered almonds
  • 1 cup spinach
  • 2 cloves garlic, minced
  • Zest and juice of one lemon
  • 1/4 cup grated Parmesan cheese
  • Salt
  • 1/2 tsp red pepper flakes
  • 1/2 cup basil
  • Eureka Lemon Olive Oil to taste


  1. Pulse slivered almonds in blender or food processor 4 times
  2. Add spinach, minced garlic, lemon zest, lemon juice, Parmesan cheese, two pinches of salt, and red pepper flakes.
  3. Pulse until the spinach is at a coarse chop, then add basil
  4. Turn blender on low setting and drizzle in Eureka Lemon Olive Oil until your pesto forms a chunky paste