Pesto is a great sauce for pasta and it’s a great change from tomato sauce. In order to make our pesto healthier, I make it with baby spinach leaves instead of basil leaves. At home we call it “Popeye Pasta” and the kids go crazy for it!
A food processor
A large bag or box of baby spinach leaves
Roast your pine nuts for a few minutes in the oven at 350 degrees. It brings out the flavor and takes away the rawness of the nut. Don’t forget to save some for a top garnish!
Fill your processor with the spinach leaves. Add a very small amount of olive oil at a time as you grind the spinach. I tend to use the pulse on this to check on how much olive oil I need and how well the spinach is being processed.
Add the pine nuts half way and process again. Add a small handful at a time, but generally, one small handful is enough for one portion of pesto sauce (for four people). Now would be a good time to add a touch of garlic if you want.
When your pesto is ready, the sauce should be a nice creamy consistency. Some people like to add their parmesan cheese here, but I add mine later when I am actually cooking the sauce.
|Our favourite pasta for this dish. Find it fresh or frozen|
Pesto freezes so well and it’s a great staple to have on hand when you have an unexpected guest over for dinner. When I make pesto, I usually get another four containers to freeze along with the meal of the night. Remember, a little bit of pesto goes a long way!
Oh I had to come over as soon as I read Pesto…I’ve become a huge lover of pesto lately. I haven’t made my own yet, I’m bookmarking this to try it.
What a great way to sneak spinach into the kids.
YUM – O!
I love pesto, this looks like an awesome recipe!
Tried this tonight and love it! 🙂
Thanks everyone for your great comments! I am looking to revamp some things to my site, so I can respond to you all individually!
I really have to try this since spinach is not too much loved among my kids! Katrin
Awesome! We like pesto and have never made our own. We’ll definitely have to try it! Thanks for sharing your recipe 🙂