Spinach Pesto Pasta
Pesto is easy to make and keep on hand for easy meals such as this pasta! Kids will love the fun color.
Servings: 12 people
Ingredients
- 1½ cups baby spinach leaves
- ¾ cup fresh basil leaves
- ½ cup toasted pine nuts
- ½ cup grated parmesan cheese
- ½ cup extra-virgin olive oil divided
- 4 cloves garlic peeled and quartered
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon lemon zest
- ½ teaspoon freshly ground black pepper
- Spaghetti or any fun shaped pasta
Instructions
- Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle remaining olive oil into the mixture while processing until smooth.
- Mix into cooked pasta for toddlers.
Notes
My favorite tip for freezing pesto is to pour it into an ice cube mold that way you can pop out a single serving as needed without having to defrost the whole thing.
Nutrition
Calories: 138kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg