I love how quickly things are starting to green up around our neighborhood—and I really love that our farmer-neighbor has started selling some produce again each week. We’ve been getting our fill of fresh spring greens, including a lot of spinach, and we’ve been eating most of it turned into Spinach Pesto.
For my latest BHG post, I made a super quick Pesto Pasta dinner with peas—like so quick, it just takes the time to boil the water and cook the pasta. This is one of my daughter’s all-time favorite meals and I love that it’s such a delicious way to pack in so many nutrients.
You can find the full recipe for this dish over on the Better Homes and Gardens food blog! (And yes, of course I snip that spaghetti up before actually serving it to my daughter:) Though here’s the gist:
Blend 4 cups lightly packed baby spinach, 1/3 cup olive oil, 2 garlic cloves, the juice of 1 lemon, 1/2 cup grated Parmesan, and 1/2 cup toasted almonds very well. Season to taste with salt. Use immediately or store in the fridge for 3 days or in the freezer in a zip top storage bag (pressed flat and with as much air removed as possible) for up to 3 months. This is enough sauce for a pound of pasta.
P.S. There is a recipe for Spinach Pesto in my Recipe Index, though that one was created before I had a super powerful blender. Today’s version is a bit faster if you have a blender like a Vitamix or a Blendtec. (There’s also a recipe for Kale Pesto!)