Spinach Pesto and Two Confessions

I have two confessions to make. First is a pasta confession. I make pasta at least twice a week, mainly because M, my toddler loves it. And like most toddlers, she loves her marinara sauce. But I confess, I’m getting tired of it. Or maybe, I’m just falling into a cooking rut. A fantastic alternative to marinara is pesto. I love the spiciness and complexity of pesto. And it’s so versatile! I love it in sandwiches. It takes a plain grilled cheese to a whole new level. This recipe, in addition to being super yummy is also super healthy – with the addition of spinach.

Spinach Pesto

My second confession is that I don’t like really long recipe posts. When I search for a recipe online, I almost never read the text and scroll straight to the recipe. So I’m going to keep this post short, just the way I like it. Because easy recipes don’t need a whole lot of text 🙂 Let’s dive in!

My recipe is inspired by Closet Cooking’s recipe.

Print Recipe

Spinach Pesto

An easy and healthy weeknight dinner option for everyone who's tired of marinara sauce!

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

0

Servings

cup

Ingredients

• 1 cup baby spinach
• 1/4 cup basil leaves
• 1/8 tsp red chilli flakes Optional
• 2-3 cloves garlic
• 2 tablespoons walnuts toasted
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• salt and pepper to taste

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 0 Servings cup Ingredients 1 cup baby spinach 1/4 cup basil leaves 1/8 tsp red chilli flakes Optional 2-3 cloves garlic 2 tablespoons walnuts toasted 1 tablespoon lemon juice 3 tablespoons olive oil salt and pepper to taste

Instructions

1. Pulse everything except the olive oil in your food processor. With the motor on, stream the olive oil through the feed tube till the pesto comes together. Store in an airtight container with a thin film of olive oil over it.

   

Recipe Notes