I agree basil pesto is by far the best, its the classic for a reason, but in the winter you could go broke buying those little packets of basil for $3 each in order to get enough for a batch of pesto.  In the summer, plant a bunch of basil in your backyard and you’re set, but in the winter, try spinach pesto.  Its delicious, healthy, and affordable, and you can make a bunch, freeze it and use it any way.  For an easy dinner, pesto and pasta is great, but you can put it on sandwiches, grilled chicken or fish, garlic bread, make appetizers, etc, etc, etc!

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Recipe: Spinach Pesto Fettuccine

Ingredients

  • 2 or 3 handfuls fresh spinach (3oz)
  • 2 oz toasted pine nuts
  • 1/4 c parsley
  • 2 cloves garlic
  • 1 lemon juice and zest
  • 1/2 c grated Parmesan cheese
  • 1/2 t salt
  • 10 cranks black pepper
  • 1/2 c water
  • 1/2 c olive oil
  • 1 c half and half
  • 1 lb fettuccine pasta
  • chopped tomatoes for garnish

Instructions

  1. In a food processor, blend all ingredients up to the olive oil and feed that in last through the feed tube while the machine is running. You may have to scrape down the sides with a spatula. This recipe makes twice the amount of pesto you will need so save half in a jar in your freezer for later use.
  2. Cook pasta according to package instructions
  3. Meanwhile, in a large saute pan, add half and half on medium heat and let reduce for 10 minutes until pasta is ready
  4. Turn the heat off and add fresh pesto to the half and half and whisk to combine
  5. Add cooked pasta to the pesto mixture and toss to coat the pasta
  6. Serve and top with chopped tomatoes and extra grated Parmesan

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Microformatting by hRecipe.

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Spinach Pesto Fettuccine
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