Spaghetti With Perfect Pesto
|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.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.
Serving size: Complete recipe
Calories 2727 Calories from Fat 1231
% Daily Value*
Total Fat 142 g218.8%
Saturated Fat 28 g139.9%
Trans Fat 0 g
Cholesterol 89.6 mg29.9%
Sodium 1426.8 mg59.4%
Total Carbohydrates 270 g90.1%
Dietary Fiber 18.1 g72.5%
Sugars 16.4 g
Protein 92 g183.4%
Vitamin A 190.9% Vitamin C 109%
Calcium 121.7% Iron 55.8%
*Based on a 2000 Calorie diet