Wednesday, August 11, 2010

Spinach and Basil Pesto Pasta

This is a very easy dish, great for summer! The pesto is a cinch to throw together and if you grow your own basil, very economical. Most pestos call for pine nuts, but you can easily substitute walnuts if you can't find them or if they are too expensive. Pesto lasts a long time in the fridge and it can even be kept in the freezer for a long time as well, so if you have extra ingredients, make more and store for later.

Spinach-Basil Pesto
1 cup spinach, rinsed
1 cup fresh basil leaves
1/4 cup pine nuts
2-3 cloves garlic
3/4 cup parmesan cheese
1/2-3/4 cup olive oil

Place all ingredients in a food processor and blend until smooth. Toss with about 1/2 lb. cooked pasta and top with additional parmesan cheese, if desired.


  1. That looks like such a simple recipe. I'm planning to try this sometime next week. My son needs more iron and we have been trying to get spinach into his meals. Looks like this would be perfect!

  2. I love spinach, it's so mild tasting and versitile, you can stick it in anything. Try a fruit smoothie for your little guy-you'd be amazed at how much spinach you can stick in there before you can REALLY taste it.

  3. I have actually been doing the spinach in the smoothies. I had heard a friend of mine mention it before. I was totally shocked at how well he liked it and never could taste it. I tried it too, not bad at all!

  4. Good for you! Keep experimenting.


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