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Pesto usually means basil, pine nuts et all….. but I didn’t have any of those. I had some spinach! Mmmm…. I thought, “that could work”…… and some almonds…. “hmm, that could work too”…….. after putting it together I was rather impressed. :p Ummm…… I threw modesty out the window ages ago. Here’s what I did…. Go ahead, try it out and I can promise you will impress yourself too.
Spinach Pesto Pasta
Ingredients to Serve 4
Clean the spinach and cilantro of dirt and thick stems. You don’t need to chop them.
Heat the olive oil in a skillet.
When it’s heated, add the garlic and the almonds.
As soon as the garlic looks a little pinkish, add the spinach, sun dried tomatoes and cilantro.
It’ll take just a minute or so for the spinach to wilt. Once it does, add the salt and let the spinach weep. It’ll give out a lot of liquid. This should take about 4-5 minutes.
Add the basil, black pepper powder and the cheese.
Give this a quick toss, take it off the heat and transfer it to a blender.
Blend all of this well. If it’s too dry add some water and olive oil. The pesto sauce is ready.
Cook the spaghetti as per the directions on the packet.
Add the sauce to the spaghetti, serve and enjoy!
For garnish: The options are many, couple of almonds, a pinch of parmesan, cilantro, basil, almost anything.
Note: I used almonds, but peanuts, walnuts, obviously pine nuts or no nuts at all, taste great too.