Fresh pesto is one pasta sauce I cannot get enough of. Mixing up the basil and olive oil in a food processor creates the most delicious fragrance, making this pesto better than anything you can ever buy at the store. If you’ve got access to basil plants, they’re really fun to have out on your porch or in your kitchen.
- spinach, 1 bunch
- fresh basil leaves, 1/4 c.
- fresh parsley, 1/4 c.
- pine nuts, 1/2 c.
- Shredded parmesan cheese, 1/2 c.
- minced garlic, 2 cloves
- lemon juice, 1 Tbs.
- olive oil, 1/3 c. (add more at the end depending on how thin or thick you like your pesto)
- salt and pepper, a dash
- Boil pappardelle pasta, until a dente. Strain. Add 1 tsp. olive oil and set aside.
- While pasta is cooking, add spinach, basil, parsley, pine nuts, Parmesan, garlic, lemon juice, olive oil, salt and pepper to food processor.
- Process until smooth.
- Using a wooden spoon, ladle pesto over pappardelle pasta. Toss until pasta is fully coated
- Store remaining pesto in a jar in the fridge.