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Sun-dried tomato and spinach pesto in a bowl aside bread.

Sun-Dried Tomato and Spinach Pesto


From Danielle Kartes’s Rustic Joyful Food: My Heart’s Table


for the pesto:

  • 1/4 cup almonds
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 3/4 cup (1.52 oz) Parmigiano Regiano, grated or coarsely chopped
  • 3 cups (2.53 oz) spinach
  • 1 clove garlic
  • 2 tablespoons fresh lemon, plus more to taste
  • fresh cracked pepper to taste
  • sea salt to taste
  • 1/2 to 3/4 cup olive oil

for the crostini:

  • day- or days-old bread, sliced thinly
  • olive oil
  • sea salt


  1. To make the pesto: Place the almonds, sun-dried tomatoes, parmesan, spinach, garlic, and 2 tablespoons lemon juice in the bowl of a food processor. Season with pepper to taste and a few pinches sea salt.
  2. Pulse 10 to 15 times until the mixture is finely chopped but not completely puréed. Scrape down the processor and pulse again if necessary. Transfer contents to a bowl.
  3. Stir half a cup of olive oil into the mixture. Taste. Add more olive oil, lemon, salt, and pepper to taste. Store in a jar in the fridge for up to a week.
  4. To make the crostini: Preheat the oven to 450ºF. Place the thinly sliced bread on a sheet pan. Drizzle lightly all over with olive oil. Season lightly with sea salt. Transfer pan to the oven and toast for 7 to 10 minutes or until golden.
  • Prep Time: 15 minutes
  • Category: Spread
  • Method: Food Processor
  • Cuisine: American/Italian

Keywords: almond, pesto, spinach, sun-dried tomato, garlic, lemon, olive oil, appetizer