I think everybody knows the taste of classic basil pesto. It’s good, I admit it, but sometimes I feel like I the need something new. How about a spinach pesto?
God knows that I love pasta. I like them so much that I could eat pasta every day, but because I care about the way I look, I’m trying to eat one or two servings once a week. In my kitchen you can find all kind of whole wheat pasta (farfalle, spaghetti, fusilli, penne), but you can also find 1-2 gluten-free pasta bags. It’s a whole universe of pasta in my kitchen. Ha, Ha, Ha!
Well, when I found this spinach pesto recipe on the internet I said: ,,Nico, you should try it!” Not to mention that spinach is my favorite and I use it a lot in my smoothies or in my salads. Why wouldn’t I use it in a pesto recipe too?
There’s nothing complicated in a pesto recipe, you only need the basic ingredients, plus a food processor or a vertical/hand blender to mix the ingredients to make them in a paste. Simple, right?
This spinach pesto can be stored in the fridge for a few days. Usually I prepare more pesto, I put it in a jar or in a container with a lid and I use it in other recipes too, not just with pastas. It can also be eaten with a piece of meat: chicken or fish.
If you are one of those people who think the taste of basil pesto is too intens, then you should give a chance to this spinach pesto. You will surely love it! 🙂
Let’s see the recipe!
3-4 good hands of fresh spinach
2-3 tablespoons of grated Parmesan cheese (nutritional yeast for vegans)
3-4 tablespoons olive oil
juice of half a lemon
2 garlic cloves
1 handful of walnuts or pine nuts (I used walnuts)
Salt & pepper (to taste)
Pasta of your choice: fusilli, penne, spaghetti, etc.
You need a blender/food processor where you have to put all the ingredients listed above and mix them until they becomes a paste. If you see it’s not quite creamy, you can add extra olive oil of water. I used water
Cook your favorite pasta according to the package direction, drain them, put them back in the pot, than put the spinach pasta over the pasta and mix. Serve with some cherry tomatoes or sauteed cherry tomatoes with some olive oil and garlic.
This is very easy, healthy, super tasty and fresh recipe to make.
If you’re vegan, do not add parmesan cheese in the pesto, but nutritional yeast.
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