Spinach and Walnut Pesto

Spinach and Walnut Pesto with Rotini

Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1 cup chopped walnuts
2 garlic cloves, peeled
2 cups (4 oz) Asiago or Parmesan cheese
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil
Salt and pepper to taste

Preparation:

1. In a food processor, combine walnuts, garlic, salt, pepper and cheese and pulse until smooth.
2. Add spinach and arugula and pulse until blended.
3. With food processor running, add olive oil.
4. Mix with the cooked pasta of your choice!

Recipe adapted from Giada DeLaurentiis at FoodNetwork.com.

I needed something awesome to make when I got my new (used) food processor and pesto seemed like the perfect choice! I had seen Giada make this and add a jalapeño and since finding lots of fresh basil is almost impossible and pine nuts are outrageously expensive, this was perfect! Minus the jalapeño. It turned out well and I’ve made it a few times since. So perfect with a ridged pasta and some baked chicken. Nothing beats homemade pasta sauce. And nothing beats the convenience of a food processor. If you don’t have one, get one by any legal means possible. Seriously. Just do it.

Taco!

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