Who doesn’t like pesto? Its super flavorful and easy, but the real benefit: you can make so many different variations to give different flavors. This version was made for a weekend lunch and the goal was a light clean flavor. We went with a slight variation to our normal green mix to get that flavor.
Traditionally, pesto is basil-based; basil is a very bold flavor and it has a tendency to change color quickly. Sometimes I like the basil flavor, but I wanted something a little more neutral. One of my other common greens is arugula. It provides a natural spiciness that gives pesto a great flavor.
For a light lunch though, spinach is perfect . Its got a lot of good nutrients and lets other flavors come through. We had some parsley and mint in the fridge so we added some of that to give it some additional flavor. I also gave it a good dose of lemon and I still prefer pine nuts in my pesto. I know pine nuts cost more, but I like the flavor and texture.
For the pasta, we picked up some spinach and cheese stuffed tortellini. The filling compliments the pesto but was nice and mild overall. I liked the tortellini as a lunch-time stuffed pasta because of the size. Ravioli just feels a little too big and filling feeling, I just always view them as a dinner pasta.
- 1.5 Cups Spinach
- 0.5 Cups Mint
- 0.5 Cups Parsley
- 1/4 Cup Pine Nuts
- 1/4 Cup Parmesan Cheese
- 1 Lemon zested and juiced
- 1/2-3/4 Cup Olive Oil
- Salt and Pepper to taste
- Combine all of the ingredients, except for the olive oil in a food processor.
- Pulse the ingredients a little to start.
- With the food processor on low, drizzle in the olive oil.
- Look for a consistent texture but with some graininess to it.
- Serve over hot pasta and toss to coat.