Saturday, October 20, 2012

Homemade Pesto and Pasta

First time ever making pesto from scratch! I'm pretty sure this may have been my very first time eating pesto. Ever.

I don't know why I've never eaten it before. I like the color green. I don't shy away from green foods. I guess I just didn't know what the flavor was going to be like.

That and I was a bit nervous seeing that steamed spinach was in the recipe. I can't seem to do steamed greens. Any kind of wilting for me just doesn't endear me to that food. I like crisp lettuce in my salads and I am picky with the veggies I steam.

The first serving was pretty good. The flavor was very mild, more garlic than anything. The next day though it was a bit stronger. I'm not sure if pesto gets stronger when it sits, but it definitely had more flavor. Flavor isn't a bad thing. Enjoy! 

Pesto Sauce with Pasta
1 lb. spinach, lightly steamed
1 large package fresh basil, leaves only
1/4 cup extra virgin olive oil
1 large tomato or 2 Roma tomatoes
4 oz. Parmesan cheese, shredded
3 garlic cloves
salt to taste
1/2 cup chopped walnuts
22 oz. whole-wheat pasta, cooked
optional: chopped steamed vegetables (carrots, cauliflower, or broccoli)

Purée the spinach, basil, oil, tomatoes, Parmesan, garlic, salt, and walnuts in a high powered
blender. Toss with cooked pasta; sprinkle with extra shredded Parmesan
cheese. Add chopped steamed vegetables and toss.

Makes 8 servings