For the spinach pesto, coarsely chop the almonds and toast them in a dry pan (without oil) until fragrant.
Carefully wash the spinach, spin dry and cut a little smaller.
Put the spinach and the cooled almond slivers in the blender, peel the garlic and add it. Blend with the oil and soup to make a creamy pesto. Add more soup if needed.
Season the spinach pesto with salt, plenty of pepper and lemon juice.
The spinach pesto also fits as a dip for fondues or with vegetable crudités.
Preparation Tip:
You can also replace the almonds in the spinach pesto with pumpkin seeds. This emphasizes the nutty note.