Pesto pasta is one of my kids’ favorite recipes, and one that they request on a weekly basis. Homemade pesto is 1000x better than the store bought version and so easy to make! All you need is a food processor (or a mortar and pestle if you want to make it the traditional way) and a few key ingredients. I love making this spinach version because it has all of the flavor of the original sauce, but with the addition of more greens and with a brighter end result. The best part about this recipe is that it comes together in just 20 minutes from prep to plate!
Spinach Pesto
Servings: 5
Ingredients
- 1 bunch spinach about 2 cups chopped
- 1/2 cup basil
- 1/3 cup almonds
- 1/3 cup parmesan
- 1 garlic clove
- 1/4 cup olive oil
- 2 tsp salt or to taste
- 1 tsp freshly ground pepper
- 1 box short cut pasta I love using rotini or farfalle
Instructions
- Combine all of your ingredients in a food processor and combine until smooth.
- Taste and season with salt as needed. I like to make my pesto a little extra salty because I find that it balances out well after mixing it into the pasta!
- Cook the pasta according to the package directions, reserving 1 cup of the pasta water before draining.
- Return the drained pasta to the pot and add in the pesto, thinning it out with the pasta water as needed. Top with extra parmesan before serving.
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