April 30, 2021

Spinach-Basil Pesto Pasta

Name: Spinach-Basil Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 oz (225 g) maccheroncini or any other pasta; 1 packed cup (40 g) baby spinach leaves; 1/4 packed cup (10 g) fresh basil leaves; 3-4 tablespoons olive oil; 1/4 cup (25 g) walnuts, roughly chopped and toasted ((raw are fine too, see note)); 1/4 cup (20 g) grated Parmesan cheese, plus more for serving; 1/4 teaspoon fine salt; 1 organic lemon, optional

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Homemade pesto is so easy to make. This mild spinach-basil pesto tastes fresh, herbal, and nutty. Toss it with any kind of pasta and enjoy!

Pesto without garlic and pine nuts

This is my favorite green pesto when I’m short on fresh basil but crave something creamy and luxurious. The mix of fresh baby spinach and basil leaves will give you a subtle, not overpowering basil taste, plus it results in a vibrant green pesto. Since basil is a pretty aromatic herb, the spinach mellows the sauce.

While many pesto recipes call for pine nuts, I prefer the flavor of walnuts. In addition, this pesto does not contain any garlic, which can easily dominate the overall taste.

Making green pesto at home

Homemade pesto is so much tastier than store-bought varieties. Plus, you know exactly what it is made of.

This homemade green pesto is very easy to make in a food processor or blender while at the same time seems fancy and gourmet, like from an Italian deli. Pesto-pasta makes for a perfect quick weeknight dinner or a killer date night at home.

Pasta, sandwiches, and dips

How to use pesto? Enjoy it with any kind of pasta like spaghetti, penne, ziti, bow-ties, fettuccine, bucatini, or maccheroncini - like shown here.

This pesto also tastes delicious as a sandwich spread – even better when mixed with some mayo or cream cheese in a 1:1 ratio. You can also use it as pizza topping (thin with some olive oil, if desired), in salad vinaigrettes or as a dip when mixed with some sour cream.

I hope you love this recipe for pasta with spinach-basil pesto. Please leave me a comment and rating if you do!

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5 from 13 reviews

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Spinach-Basil Pesto Pasta

This mild spinach-basil pesto tastes fresh, herbal, and nutty. It is super easy to make in a food processor or blender. Toss it with any kind of pasta and enjoy! This pesto also tastes delicious in sandwiches (mix with some mayo or cream cheese), on pizza (add a drizzle of olive oil), as a dip (mix with some sour cream), and as addition to salad vinaigrettes!

Author: carbgirl.com

Prep Time10

Cook Time10

Total Time20

Yield: 2 servings (½ cup pesto)

Ingredients

8 oz (225 g) maccheroncini or any other pasta
1 packed cup (40 g) baby spinach leaves
¼ packed cup (10 g) fresh basil leaves
3-4 tablespoons olive oil
¼ cup (25 g) walnuts, roughly chopped and toasted (raw are fine too, see note)
¼ cup (20 g) grated Parmesan cheese, plus more for serving
¼ teaspoon fine salt
1 organic lemon, optional

Instructions

Bring salted water to a boil, add pasta, and cook according to the package instructions, 8-10 minutes.
While the pasta is cooking, combine spinach, basil, olive oil, walnuts, Parmesan, and salt in a food processor or blender. Blend until the mixture is well blended, pausing to scrape down the sides as necessary. If you prefer a chunkier pesto, stop processing while it still has some texture.
Taste, and adjust salt if necessary. If you feel it lacks zing, add a squeeze of lemon juice or some grated lemon zest.
Drain pasta, but reserve some of the pasta water. Toss pasta with the pesto and add some of the pasta water, if needed. Serve with grated Parmesan cheese.

Notes

Walnuts: While using raw walnuts is totally fine, toasting the whole nuts for 10 minutes in a 350°F preheated oven takes the pesto to the next level. If you prefer to do this in a pan, toast chopped nuts in a small dry skillet and cook over medium heat for a few minutes, stirring often.

Storage: Store leftover pesto, if there is any, in a covered container in the refrigerator for several days. To prevent the pesto from changing color during storage due to oxidation, place the pesto in a container, flatten its surface, and pour a thin layer of oil over the top of the pesto. Cover with a lid. It also freezes well.

Pesto without garlic and pine nuts

Making green pesto at home

Pasta, sandwiches, and dips

Spinach-Basil Pesto Pasta

Ingredients

Instructions

Notes

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