Spinach Basil Pesto
Recipe by Nicole Thom-Arens
Serves 4
This pasta dish is a brilliant way to get more greens into your diet. I like to use mostly spinach in this pesto sauce so that it can be made throughout the year not just when basil is in season. If you can’t find fresh basil, I’ve made this countless times just using spinach with great results. If you like pesto with nuts, add them when you pulse the garlic—toast the nuts for the best flavor.
Ingredients: 1/2 cup packed basil3 to 5 ounces fresh spinach2 cloves garlic, peeled1 lemon, juiced3/4 cup freshly grated parmesan cheese (I use a micro planer for a very fine shred.)1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 tablespoons olive oil1 to 2 tablespoons pasta water for tossing
Instructions:1. Add the peeled garlic to the bowl of a food processor. Pulse until the garlic is well minced. 2. Add the basil and spinach to the bowl. Pulse until the greens are well chopped.3. Add the lemon juice. Pulse until a thick paste forms. 4. Add the parmesan, kosher salt, and olive oil. Pulse until well combined and a thick sauce is formed.5. Toss the pesto with 1 pound cooked pasta and 1 to 2 tablespoons reserved pasta water. 6. Season with additional kosher salt as needed. 7. Enjoy with an additional sprinkling of parmesan or burrata.
Ingredients: 1/2 cup packed basil3 to 5 ounces fresh spinach2 cloves garlic, peeled1 lemon, juiced3/4 cup freshly grated parmesan cheese (I use a micro planer for a very fine shred.)1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 tablespoons olive oil1 to 2 tablespoons pasta water for tossing
Instructions:1. Add the peeled garlic to the bowl of a food processor. Pulse until the garlic is well minced. 2. Add the basil and spinach to the bowl. Pulse until the greens are well chopped.3. Add the lemon juice. Pulse until a thick paste forms. 4. Add the parmesan, kosher salt, and olive oil. Pulse until well combined and a thick sauce is formed.5. Toss the pesto with 1 pound cooked pasta and 1 to 2 tablespoons reserved pasta water. 6. Season with additional kosher salt as needed. 7. Enjoy with an additional sprinkling of parmesan or burrata.