Are you done with spinach yet? Because I sure am not! First, it is in season and second it is super delicious. This recipe is great for lazy people like me that have a ton of spinach of hand but have 0% motivation to cook it. Blend it and it’s done!

Pesto without pasta is a crime, I’m pretty sure, so here ya go. Let’s be clear here though, this pesto does NOT taste like a basil pesto because… There is no basil in there! Not in season so no pesto but this one is so delicate and cheesy, just how I like it.

Spinach pesto pasta (serves 4) :

• 250g uncooked pasta (spaghetti for example)
• 100g (3 cups) spinach
• 2 garlic cloves
• 75g (1/2 cup) parmesan
• 80ml olive oil
• 50g pine nuts
• 1/2 lemon
• parmesan shavings (optional)
• 1 pinch of salt

Cook the pasta according to the package instruction for an al dente pasta. Drain and set aside.

Meanwhile, in a blender or food processor, add spinach, peeler garlic, parmesan, olive oil, pine nuts, salt and lemon juice. Mix until you get a shiny and even consistency.

In a pan, add the pasta and 3/4 of the sauce. Heat until the sauce and pasta is heated through, mix well.

Serve with parmesan shavings on top!

You can keep the pesto in the fridge for a few days.