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Spaghetti With Perfect Pesto

Heart.Foods's picture
  Fresh spinach leaves 2 Cup (32 tbs), stems removed (Firmly Packed)
  Fresh basil leaves 1⁄2 Cup (8 tbs) (Firmly Packed)
  Fresh parsley 1⁄2 Cup (8 tbs), stems removed (Firmly Packed)
  Garlic 3 Clove (15 gm), minced
  Olive oil 1⁄4 Cup (4 tbs)
  Unsalted dry roasted pine nuts 1⁄3 Cup (5.33 tbs)
  Black pepper To Taste
  Freshly grated romano cheese 1⁄3 Cup (5.33 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Uncooked thin spaghetti 12 Ounce

In a blender or the work bowl of a food processor fitted with a metal blade, process spinach, basil, parsley, garlic, olive oil, nuts, pepper and cheeses until almost pureed.
If mixture is too thick, add 1 to 2 tablespoons water.
Set aside.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.

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