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. It’s 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!
Recipe: Spinach Pesto Fettuccine
- 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 grinds black pepper
- 1/2 c water
- 1/2 c olive oil
- 1 c heavy cream
- 1 lb fettuccine pasta
- chopped tomatoes for garnish
- In a food processor, blend all ingredients up to the pepper, then stream the olive oil and water 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.
- Cook pasta according to package instructions.
- Meanwhile, in a large saute pan over medium heat, add cream and let reduce for 10 minutes until pasta is ready.
- Turn the heat off and add fresh pesto to the reduced cream and whisk to combine.
- Add cooked pasta to the pesto mixture and toss to coat the pasta.
- 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
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