I love the extra burst of green that fresh spinach adds to a pesto, already the perfect lighter option when it comes to a delicious pasta choice. This sauce is so easy to make and so worth the little time you’ll put into it. Ingredients:

  • 1 lb pasta
  • 15 leaves basil
  • 2 cups spinach
  • 1/4 lemon, juiced
  • Zest of a lemon
  • 3 cloves garlic
  • Salt and pepper
  • 1/4 cup olive oil
  • 1/3 parmesan
  1. Start by cooking pasta according to directions on package.
  2. Meanwhile, in a food processor, pulse together the spinach and basil leaves until they form a paste at the bottom of the processor.
  3. Add in the garlic cloves and process until finely minced and combined with the greens.
  4. Drizzle in the lemon juice and add the lemon zest.
  5. Slowly pour the olive oil into the processor while pulsing until everything comes together to form your desired consistency.
  6. Add in the parmesan and pulse a few more times to distribute.
  7. Season with salt and pepper to taste.
  8. Toss with warm pasta and serve.
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