Sure, we’re all familiar with pasta pesto. It’s probably your go-to dish when you’re feeling kinda lazy. But have you ever had spinach & parsley pesto?! If not, you’re missing out. We were blown away by the flavor of this pesto and even more so by the texture. The spinach creates a pesto that has a lot more body than a basil pesto does. It was also so easy to make since you just throw all the ingredients in a food processor and you can sit down within 10 minutes, tops. To make this pasta a little more interesting we threw in some artichoke and mozzarella. Yummy in our tummies!
Pasta pesto for two
○ 100 g spinach ○ 50 g parsley ○ 80 g grated parmezan ○ 1 large garlic clove ○ 65 g pinenuts ○ 3 tablespoons olive oil ○ 1 tablespoon lemon juice ○ 400 g artichoke hearts ○ 1 ball mozzarella ○ 250 g linguine
In a food processor, combine the spinach, parsley, parmesan, garlic, olive oil, lemon juice and pinenuts and blend well to create a smooth pesto. Boil the pasta according to the instructions. Roughly chop the artichoke hearts and mozzarella. Combine the drained pasta with the pesto and stir in the artichoke and mozzarella so they warm up as well.
This pesto was perfect for this pasta, but you could use it for literally anything. As you may have noticed last Friday, we put a huge dollop of this pesto in our tortellini soup – which was an absolutely delish combination. (We also may or may not have had spinach pesto quesadillas for lunch one day.) After making this we also realized there are so many more veggies and herbs out there begging to be made into a pesto. We will probably never buy the stuff in a jar again, and from now on we swear to broaden our pesto horizons.. So stay tuned for more!
Cheese and Chinese