This pesto is extraordinary because it contains onions caramalized with garlic and fresh rosemary. Traditional pesto is made with basil, but I love this spinach pesto because it's packed with iron and other nutrients. The rosemary and onion flavor is unlike any other pesto. —Kaitlin Serio
Sauce for 1lb pasta
large garlic cloves, minced
sprigs fresh rosemary, cut in half (6 pieces total)
cup + 2 tablespoons olive oil
fresh baby spinach leaves
Kosher salt & pepper to taste
In This Recipe
In a medium sized pan, heat 3 tbsp of the olive oil on low-medium heat.
Add the onions, garlic and rosemary springs to the pan and cook on low heat until they are browned and caramelized, about ten minutes. Remove the pan from the burner and discard the rosemary sprigs.
Meanwhile, cook pasta according to package.
In a food processor, combine the onion mixture with the spinach, parmesan cheese, salt, pepper and remaining olive oil. Note: the caramelized onion mixture should be about 1/2 cup when cooked.
Turn the food processor on and process until pesto sauce comes together. Taste and add more salt and pepper if desired
Lastly, drain cooked pasta, and add 2 tablespoons of the pasta water to a bowl. Put in desired amount of pesto sauce, mix and serve with parmesan cheese.