Saturday, March 24, 2012


What better to go with our green pasta than green pesto? This is a super easy, super yummy, super green recipe. You can store the portions you don’t use in the refrigerator (just add a little extra olive oil to the top to keep the top from discoloring), and topped freshly cooked pasta whenever you are in the mood for a quick, healthy, delicious dinner.

4 cups lightly packed spinach leaves (4 oz.)
½ cup pine nuts, toasted
2 Tbs. lemon juice
1 Tbs. garlic, minced
½ tsp. salt
Pinch of black pepper
2/3 cup nutritional yeast
2/3 cup olive oil
If you haven’t toasted the pine nuts, place them on a cookie sheet and bake in a 350 degree oven for 6 minutes. Place spinach, lemon juice, lemon juice, garlic, salt and pepper in a blender and puree until smooth. Add the pine nuts and pulse a few more times. With the machine running, gradually add the oil, blending until the mixture is creamy. Spoon desired amount over freshly cooked pasta or on crostinis.

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