Pesto – a favorite dish here in the house, whether homemade or bought and pesto pasta always makes an easy school lunch!
And while I am happy my kids love it I got a bit bored by the same recipe over and over so I looked for something new, something more summerly and found a fantastic Lemon Basil Pesto! It turns out to be more like a paste, not as liquid as normal pesto, but it tasted delicious and was easy to make – and on top it has a healthy (green) ingredient some of my family members would not eat if they could see it! We all went for seconds and thirds with this dish!
Recipe found under all recipes – have a look and go for it, it was fab!
Light Lemon Pesto Pasta
- 1 (16 ounce) package spaghetti
- 4 ounces Pecorino-Romano cheese, cut into cubes
- 6 cloves garlic
- 2 cups loosely packed baby spinach leaves
- 1 cup firmly packed basil leaves
- 1/2 cup chopped walnuts (optional)
- 1/4 cup up lemon juice
- 1/4 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoon olive oil
Here the quick and easy instructions:
- Cook Pasta or Spaghetti as per instruction.
In the meantime:
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds.
Put garlic into the food processor and process until the cheese and garlic are combined.
Add spinach, basil, walnuts (optional), lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste.
- Keep the food processor running, drizzle olive oil into the mixture.
Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Makes as well a great topping on fresh bread, or for grilled baguette etc! You may want to double the size so you have enough 😉
Have a nice day