Garlic and Spinach Pesto

September 22, 2008

Ingredients (use vegan versions):

* 2 cups chopped spinach, fresh or frozen (If you’re using frozen make sure to defrost it before measuring)
* 1/3 cup olive oil
* 1/4 cup pine nuts
* 2-4 cloves pressed or minced garlic, to taste
* 1 lb. of your favorite pasta (I prefer fettuchini for this recipe)

Directions:

Cook pasta al dente according to package directions.

While the pasta is cooking, put all ingredients
except pasta in a blender or food processor and
process until the mixture is creamy and
well blended. It’s ok if the pine nuts don’t
blend completely, it gives the sauce some texture!

Drain pasta and add the pesto sauce, making sure
to mix in evenly. Serve at room temperature.

Serves: 2 - 4

Preparation time: 10 minutes, including time to cook the pasta