Chef notes
Classic Italian pesto gets a healthy makeover with a big serving of spinach. This recipe is totally customizable with any toppings you choose! I love to add blistered tomatoes, almond milk ricotta, more olive oil, and something crunchy. I also choose to use a gluten-free chickpea pasta for added protein.
Ingredients
- 1 box of your favorite pasta shape
- 3/4 bag fresh spinach
- 4 garlic cloves, peeled
- 4 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- 3-4 fresh basil leaves
- 1/4 teaspoon chili flakes
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- Water, as needed, to help thin the sauce
Preparation
1.Cook a box of pasta according to the package instructions. Meanwhile, prep the pesto.
2.Add all of the ingredients to a food processor or blender and pulse until homogenous. Season with salt and pepper to taste.
3.When the pasta is perfectly al dente, drain and add all of the sauce to the pot. Mix thoroughly. I like to blister grape tomatoes in chili-infused olive oil to add a pop of color and some sweetness to the dish. Feel free to add toppings of choice: I'd suggest some almond milk ricotta, nutritional yeast or even some pine nuts for crunch.
