This recipe is also totally customizable with any toppings you choose! I love to add blistered tomatoes, almond milk ricotta, a bit more olive oil and pine nuts — all of these elements add an amazing depth of flavor and texture to the dish.
Classic Italian pesto gets a healthy makeover with a big serving of spinach. This recipe is totally customizable with any toppings you choose! I love to add blistered tomatoes, almond milk ricotta, more olive oil, and something crunchy. I also choose to use a gluten-free chickpea pasta for added protein.
1 box of your favorite dry pasta (rotini or fusilli will hold onto the sauce well)
3/4 bag of fresh spinach
4 garlic gloves, peeled
4 tablespoons extra-virgin olive oil
Juice of half a lemon
3-4 fresh basil leaves
1/4 teaspoon chili flakes
1/4 teaspoon oregano
Salt and pepper, to taste
Water, as needed to help thin the sauce
1. Boil a box of your pasta of choice and prep the pesto while it cooks. The longest part of this recipe is definitely waiting for the water to boil.
2. For the pesto, throw all of your ingredients into a food processor/blender and pulse until mixed.
3. Add seasonings to taste as you wish. I always add more chili flakes because I like it spicy!
4. When the pasta is perfectly al dente, drain and add all of the sauce to the pot. Mix thoroughly. I like to blister grape tomatoes in chili infused olive oil to add a pop of color color and some sweetness to the dish. Feel free to add your toppings of choice: I'd suggest some almond milk ricotta, nutritional yeast, or even some pine nuts for crunch.
This is great served hot or as a cold pasta salad!