Spinach Pesto Pasta With Homemade Infused Olive Oil
Easy, Healthy Spinach Pesto Recipe
Spinach pesto is a delicious alternative to tomato-based pasta sauces. Most people make pesto out of basil, but I have been exploring new and wonderful ways to add more spinach to my diet. Spinach is low in calories. It also has an abundance of vitamins and minerals to boost your immune system and lower your high blood pressure. Spinach has also been called the "colon's little broom" by some food experts.
- 1 (1-pound) bag of leafy green spinach, chopped
- whole clove garlic, roasted in oven
- 4 ounces/handful fresh picked chives, chopped big
- 4 ounces/ handful purple basil, chopped big
- 125 grams Romano cheese, grated
- 275 milliliters extra virgin olive oil
- 8 ounces mushooms, sliced
- one box Catelli smart pasta, cooked for 8 minutes and drained
- handful fresh thyme, chopped
- First, cut a little off the top of the garlic clove, sprinkle with the extra virgin olive oil, and put in oven for 15 minutes or until soft. Peel individual cloves so they are ready for the blender.
- Roughly cut your other ingredients to the same size and start to put them into the blender on chop.
- Fill the blender half full with spinach, chives, purple basil, thyme, garlic cloves, and one third the container of Romano cheese.
- Start to chop with the blender on low while pouring the extra virgin olive oil in slowly.
- Try to do a rough chop with the blender because the bigger pieces of spinach and ingredients are more appealing to the eye when on the plate.
- Add all the remaining ingredients except the Romano cheese into the blender, and slowly pour the olive oil into the blender until it all comes together and the blender is full.
- Drain your cooked pasta. Now is when you add your Romano cheese to the pasta, before you pour your pesto on it, because the cheese will stick to the pasta better. Also, save some Romano for when you plate your pasta. It will look great on the top.
- Add 2 cups of pesto and mix into your pasta in the same pot you boiled the pasta in to keep it warm. Saute mushrooms in olive oil until tender and mix into the pasta. Most pestos use pine nuts instead of mushrooms, but they are expensive, and some people cannot eat nuts. Suzzycue chose to let everyone eat her pesto.
- Finish off by decorating your pesto pasta with some of the ingredients you made it with to impress your guests. Enjoy!
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|Serving size: 85g|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Unsaturated fat 7 g|
|Carbohydrates 68 g||23%|
|Sugar 5 g|
|Fiber 9 g||36%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
How to Infuse Your Own Olive Oil
- Pour a little of the olive oil out so it won't overflow on your counter top when you add the spices.
- Add your favorite spices. Suzzycue added garlic, chives, rosemary, thyme, and purple basil. This works best if you add fresh spices.
- Put the top back on and let stand for two weeks. The longer it stands, the better flavor it will have. You can use this oil on toast, over popcorn with Romano cheese, in salads, or to marinate meat.