Diva Tasting: Spinach Basil Pesto…

Spinach Basil Pesto


2 Cups Baby Spinach Leaves

1 Cup Fresh Basil Leaves

3/4 Cup Toasted Pine Nuts

1/2 Cup Grated Parmesan Cheese

4 Cloves Garlic, Minced

3/4 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

2 Tablespoons Fresh Lemon Juice

1 Teaspoon Lemon Zest

3/4 Cup Extra-Virgin Olive Oil

1 (8 Ounce) Package Angel Hair Pasta


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 7 minutes. Drain.

  2. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

  3. Pour over hot pasta; toss and serve. Serve with Garlic Bread and beet and goat cheese salad.

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