Going Green Pesto

By • July 5, 2010 0 Comments

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Going Green Pesto

Author Notes: Adding spinach to basil pesto keeps the sauce a wonderful lime green color, not to mention a blast of vitamins!! This pasta, is delicious warm, cold, or at room temperature.Denise Friedlander


Serves 4

  • 2 cups fresh baby spinach leaves 2 cups fresh basil leaves
  • 3 cloves garlic chopped 2/3 cup olive oil 1/2 cup walnuts or pinenuts 1/2 cup Parmesan cheese, 1/2 tsp. salt pinch of red pepper flakes 1 lb. penne pasta
  1. Place spinach, basil, and garlic in food processor, and process until finely chopped. Pour olive oil through feeding tube and process. Add nuts, cheese, salt, red pepper flakes and process until sauce forms. Cook pasta according to package directions. Toss hot pasta with sauce. Enjoy!!

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