Thursday, October 27, 2011

Spaghetti with Spinach Pesto

Tonight I served up a bowl of hot spaghetti with a delicious and vitamin packed spinach pesto sauce (that was my favorite part of the dish).  If you like pesto made with basil, you must give spinach pesto a try.  It is milder in flavor, but buttery with the addition of walnuts and cheese.  Store spinach pesto the same as you would basil pesto – pour a little olive oil on top and cover with plastic wrap.  You will find it lasts a few days in the fridge and weeks in the freezer.

Spinach Pesto

  • 2 cups fresh baby spinach leaves
  • 2-3 garlic cloves
  • 1/4 cup toasted walnuts
  • 1/4 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 1/8 tsp salt
  • frshly ground pepper
Use a knife to roughly chop the garlic, then add it to a food processor. Add the walnuts and pulse it a few times. Add the spinach and pulse a couple more times. Slowly drizzle the olive oil until the mixture comes together. Remove the pesto from the food processor and add the cheese, salt, and pepper, stir to combine. Serve over hot pasta, using a little pasta water to loosen the sauce slightly if needed.

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