Lately, I’ve been in a pasta kind of mood. If one could sum up my diet in a pie chart, this is probably what it would look like:
That is literally how much pasta I eat. I appreciate pasta in all its shapes and forms, from lasagne to fettuccine and macaroni, there is no species of pasta that is unwelcome in my stomach. There are a million and one ways to eat pasta, and in the next few weeks, I’m going to be posting my favourite accompaniments for this Italian masterpiece under the hashtag #hastalapasta.
Let’s talk pesto. Spinach is my favourite vegetable so I decided to incorporate that into this easy sauce. It’s basically combining all the following ingredients in a blender and pulsing. Could it get any easier?
Simple Spinach and Parmesan Pesto
1 cup loosely chopped spinach
½ cup parsley
¼ cup flaked almonds
2 cloves of garlic
zest of 1 lemon
juice of ½ a lemon
½ cup light olive oil
¼ cup grated parmesan
2 tbsp water (optional)
- Throw all the ingredients except the water and parmesan cheese in the blender and pulse until smooth and creamy.
- Add the parmesan cheese and pulse for another 30 seconds until incorporated. Check the consistency of the pesto, if you find it to be too thick (as I did) then add in the water and stir. Store in a glass jar in the fridge for up to 2 weeks.
You can stir a couple of tablespoons of this right into your pasta and top with Parmesan cheese
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