Serve with pasta
Makes 4 Servings
Ingredients
- 1 cup loosely packed baby spinach leaves
- 2 cups firmly packed fresh basil leaves
- ½ teaspoon SaltWest Raincoast salt
- ½ cup chopped walnuts
- 1 tablespoon lemon zest
- 4 ounces of shredded Grana Padano cheese
- 6 cloves of garlic
- 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
- ¼ cup lemon juice
- 1 ( 340g) package of spaghetti or rotini
Instructions
- In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
- Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
- On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
- Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
- In a mixing bowl combine pesto sauce & pasta, lightly toss.
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