Recipes // Main Dish Pasta // Pesto Pasta

Pesto Pasta



  • Baby Spinach Leaves (1 Package) (5 oz)
  • Fresh Basil (12 - 15 large leaves)
  • Olive Oil (Approx 1 Cup)
  • Garlic (2-3 Cloves)
  • Parmigiano Reggiano Cheese (1 Cup) (Cut into small cubes)
  • Pine Nuts (1 Cup)
  • Juice of 1 Lemon
  • Kosher Salt (1 teaspoon)
  • Fresh Ground Pepper (1/2 teaspoon) (About 10-15 turns of a pepper grinder) 


  1. Place pine nuts in a dry small saucepan on low heat.
  2. Toast for approximately 10 min until brown, making sure to toss them frequently so they do not burn.
  3. Take the pan off the heat and set aside to cool.
  4. Put half of the olive oil, Parmigiano Reggiano, pine nuts, and baby spinach leaves into a blender or food processor.
  5. Add all of the garlic, basil, lemon, salt, and pepper.
  6. Then add the remainder of the olive oil, Parmigiano Reggiano, pine nuts and baby spinach leaves creating a layered effect.
  7. Start by pulsing the blender on chop or mix, and work your way up to blend & higher settings.
  8. You will need to stop frequently to scrape down the sides and push the non-blended ingredients to the bottom.
  9. Continue to blend until the mixture becomes the consistency of a smooth/loose paste.
  10. If it seems too thick, add more olive oil.
  11. Do not over blend as the oil will emulsify and become too thick.
  12. Pour over noodles.
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