Pasta with Pesto

Wearin' o' the green is just around the corner! I love St. Patrick's Day. Ok, I love almost all holidays. I'm not a huge fan of corned beef and cabbage but one tradition we've always had is a green dinner. Every dish served that evening is green. One of my most favorite green dishes is pasta with pesto sauce. Mmmm. There is nothing more glorious than fresh basil. I've been making the ethereal concoction for years and have learned that while the authentic stuff is divine, the alternative, less-pricey (and slightly less fat) concoction is just as satisfying. So give this tweaked recipe a try. Pasta with pesto can be a stand alone dish or you may add sauteed shrimp, chicken or a variety of vegetables to the dish. The sauce is also heavenly on sliced baguettes or on grilled fish or chicken breasts.



2 cups fresh basil leaves, rinsed and patted dry
1 cup fresh baby spinach leaves, rinsed and patted dry
1 1/2 cups chopped walnuts
2 garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
12 oz. hot, cooked spaghetti or other desired pasta

In a food processor*, pulse basil, spinach, walnuts, garlic and Parmesan cheese together. While food processor is going, slowly pour in olive oil until well combined. The sauce will be thick. Season with salt and pepper. Combine pesto sauce with pasta. Top with additional grated Parmesan cheese if desired. The sauce by itself stores nicely in the freezer.








*A food processor is the preferred method for a perfect consistency, but a blender may be used.