SPINACH WALNUT PESTO

My friend has a daughter in college and wanted me to post recipes that college kids can make easily without much preparation, one that is quick and tasty and not too fussy. Importantly don’t need too many ingredients or tools. This one is for you Sanju. Looking forward to reading about your trials and reviews on this recipe. Unfortunately for you college kiddos, this also happens to be a very healthy recipe- Oh No! Gasp!!!

INGREDIENTS:


5 cups washed, fresh baby spinach

3 tbsp walnuts

2 tbsp almonds (or 1 additional tbsp walnuts)

4 cloves garlic

3 tbsp olive oil

1 tsp dried basil ( can add 1/2 tsp more if desired)

1 tbsp grated parmesan cheese (or as preferred)

Salt and pepper to taste

Puree all these ingredients together. Remove into a bowl and toss with cooked pasta of your choice. I had some premade wild mushroom ravioli in the freezer that I cooked and tossed with this awesome sauce along with cherry tomatoes and EVERYBODY loved it! Plain old spaghetti, penne or any other pasta will do just fine. If serving this warm, top with some grated parmesan just before serving.

Add cut olives, tomatoes, red onions or any other vegetable of you choice, with pasta and pesto and refrigerate. Makes a great pasta salad.

This sauce can also be used as a spread for sandwiches – plain or grilled paninis.