Super Creamy Spinach Basil Pesto
Someday I will get back to crafting as there's only 5 more days to submit recipes for the cookbook challenge. But for now, I again bring you another homemade favorite - spinach basil pesto. I really love it's fresh garden flavor. We also make it from time to time for our vegetarian friends. It's nice, because we are always looking for meal options for them. So without any further ado, here is the recipe along with some photos: Super Creamy Spinach Basil Pesto 3/4 bag fresh spinach 1 container fresh basil leaves (about 20 leaves from a bundle) 1/4 cup olive oil to start (more to stream in) 1 tablespoon minced garlic 1/2 tablespoon sea salt 1/2 tablespoon black pepper zest of 1 lemon To start, add about 50-75% of the spinach to the blender or processor. Add the 1/4 cup of olive oil to moisten and coerce the blending. Add the rest of the spinach plus all of the basil. Use the pulse function of the machine to blend while steadily streaming in olive oil. Add the salt, pepper and minced garlic. Give these ingredients one last whiz until the desired consistency is reached. From this point on, I reserve the pesto and wait for my pasta to finish cooking. After draining the pasta I add about 1 tablespoon of butter to it for flavor and let it melt completely. Then, I stir in the pesto. The final touch is adding the lemon zest and stirring so that it mixes throughout. Now some of you may be wondering why I did not add nuts into my pesto. I have tried the traditional varieties with pine nuts and walnuts. I honestly just prefer the smooth, creamy texture of this pesto without them. If you try this or a similar recipe just tailor it to your liking. It is great for veggies and non-veggies alike!
Total Steps
9
Ingredients
9
Tools Needed
4
Ingredients
- 3/4 bag fresh spinach
- 1 container fresh basil leaves (about 20 leaves from a bundle)
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 tablespoon sea salt
- 1/2 tablespoon black pepper
- 1 lemon zest
- cooked pasta (e.g., shells)
- 1 tablespoon butter
Instructions
Step 1
Add about 50-75% of the fresh spinach to a blender or food processor.
Step 2
Add the 1/4 cup of olive oil to moisten the spinach and assist with blending.
Step 3
Add the remaining spinach and all of the basil to the blender.
Step 4
Use the pulse function of the machine to blend while steadily streaming in additional olive oil until a smooth consistency is achieved.
Step 5
Add the sea salt, black pepper, and minced garlic.
Step 6
Blend these ingredients one last time until the desired creamy consistency is reached.
Step 7
Cook your preferred pasta (such as shells) according to package directions and drain well.
Step 8
After draining the pasta, add about 1 tablespoon of butter to it and let it melt completely, then stir in the prepared pesto thoroughly.
Step 9
Before serving, stir in the fresh lemon zest to brighten the flavor and mix throughout.