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1
To start, add about 50-75% of the spinach to the blender or processor.
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2
Add the 1/4 cup of olive oil to moisten and coerce the blending.
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3
Add the rest of the spinach plus all of the basil.
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4
Use the pulse function of the machine to blend while steadily streaming in olive oil.
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5
Add the salt, pepper and minced garlic.
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6
Give these ingredients one last whiz until the desired consistency is reached.
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7
Mix the pesto thoroughly in with pasta. (I like the shells, because their interiors house the pesto very well).
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8
To start, add about 50-75% of the spinach to the blender or processor.
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9
Add the 1/4 cup of olive oil to moisten and coerce the blending.
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10
Add the rest of the spinach plus all of the basil.
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11
Use the pulse function of the machine to blend while steadily streaming in olive oil.
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12
Add the salt, pepper and minced garlic.
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13
Give these ingredients one last whiz until the desired consistency is reached.
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14
From this point on, I reserve the pesto and wait for my pasta to finish cooking. After draining the pasta I add about 1 tablespoon of butter to it for flavor and let it melt completely. Then, I stir in the pesto. The final touch is adding the lemon zest and stirring so that it mixes throughout.
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15
Now some of you may be wondering why I did not add nuts into my pesto. I have tried the traditional varieties with pine nuts and walnuts. I honestly just prefer the smooth, creamy texture of this pesto without them. If you try this or a similar recipe just tailor it to your liking. It is great for veggies and non-veggies alike!
