Super Creamy Spinach Basil Pesto

1. 1

   To start, add about 50-75% of the spinach to the blender or processor.

2. 2

   Add the 1/4 cup of olive oil to moisten and coerce the blending.

3. 3

   Add the rest of the spinach plus all of the basil.

4. 4

   Use the pulse function of the machine to blend while steadily streaming in olive oil.

5. 5

   Add the salt, pepper and minced garlic.

6. 6

   Give these ingredients one last whiz until the desired consistency is reached.

7. 7

   Mix the pesto thoroughly in with pasta. (I like the shells, because their interiors house the pesto very well).

8. 8

   To start, add about 50-75% of the spinach to the blender or processor.

9. 9

   Add the 1/4 cup of olive oil to moisten and coerce the blending.

10. 10

    Add the rest of the spinach plus all of the basil.

11. 11

    Use the pulse function of the machine to blend while steadily streaming in olive oil.

12. 12

    Add the salt, pepper and minced garlic.

13. 13

    Give these ingredients one last whiz until the desired consistency is reached.

14. 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.

15. 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!

* Per serving · 4 servings · Values may vary.