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
Ingredients

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)

Method

1. Throw all the ingredients except the water and parmesan cheese in the blender and pulse until smooth and creamy.
2. 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