Presto, It’s Pesto! Enjoy Fresh Spinach Pesto Sauce With Pasta Any Time of Year
Nothing beats fresh pesto sauce and pasta for an easy, however satisfying meal. But, unless you have an indoor herb garden, in the cooler fall and winter months, the 2 cups of fresh basil leaves you need to make enough traditional pesto for a whole family can be hard to come by.
Sure, you can usually find fresh basil leaves in many upscale supermarkets. But 2 cups of it would make a casual family meal rather expensive.
To enjoy fresh pesto sauce all winter long, without breaking your budget, try spinach pesto. A large bag of fresh spinach leaves is only a associate of dollars and will make several batches of Spinach Pesto.
The beauty of pesto is you don’t have to cook it. Just pop a few elements into your blender or food processor and – Presto! It’s pesto!
Try this recipe:
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil (or less)
½ c. pine nuts (lightly toasted – if desired – they don’t have to be toasted)
1/3 to 1/2 c. recently grated Parmesan
1 Tbsp. balsamic vinegar
recently ground pepper
Combine the spinach, garlic, pine nuts, and enough olive oil in a blender or food processor to make a smooth paste.
Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta and mix it with the pesto sauce to thin it a little so it will be easier to mix throughout the pasta.
Serve your spinach pesto and pasta with a green salad, crusty bread, and a glass of your favorite wine for a casual, however elegant, satisfying meal.
observe: This pesto can be stored in the refrigerator for a week or so in a firmly covered container.