A fabulous Spinach Pesto makes this Vegetarian Pasta meal quick and easy to put together. The perfect #onepotmeal.
I love pesto, but don’t make it very often because basil leaves are so tender and go bad so quickly. Often times I want to make pesto and buy a bunch of basil, but sometimes my schedule gets busy and then within a day or two, the leaves are starting to turn black. Spinach is much stronger and can stay in the refrigerator for several days before I get around to making the pesto.
Since I love pesto so much, I always buy a big bunch of spinach whenever I go grocery shopping. First of all, I love spinach and use it in so many different ways – everything from rice to smoothies, but I love to make Spinach Pesto.
Although basil pesto is the classic Italian version, modern pesto’s can be made from a variety of green herbs and vegetables like spinach, cilantro, parsley, kale and beet greens. Here is my version of Spinach Pesto and how to incorporate it into a quick and easy Vegetarian pasta dinner. In addition to pasta, pesto is such a versatile condiment. The store bought versions are usually more dry, but in this wetter version that I make, you can use it as salad dressing, pizza base (instead of Marinara) and a dip with fried foods like this Fried Ravioli or Italian Chickpea Fritters.
IN THE MAKING
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