Want a delicious and easy recipe that whips up in less than half the time it takes to boil your pasta? I’m both a big fan of pesto and an even bigger fan of creative ways to use greens. I recently threw this pesto together and was so happy with the results I’ve made it several times since. It involves zero cooking and takes all of five minutes from start to finish. Don’t expect any exact amounts here, consider everything added “to taste.”
- Roughly half a bag of baby spinach leaves
- A couple of handfuls of sliced/slivered toasted almonds
- 2 garlic cloves
- A couple of generous handfuls of parmesan (You don’t even need to bother grating, just slice off a couple of pieces)
- Fresh lemon juice (one lemon usually does it for me)
- Olive oil
Brace yourself, this is a tough one. Throw everything into a food processor and hit start. Process till you get the texture you like adding olive oil a little at a time till you get a good consistency. Taste and adjust any ingredients you need more of! If your pesto is a little too thick add a few drops of pasta water to loosen it up.
Toss pesto with hot pasta and top with a little extra shaved parmesan. Serve it up with a mixed green salad with shaved fennel and a citrus vinaigrette. or try this yummy fennel, beet and citrus salad with yogurt dressing from Vegetarian Times. Eat up!