On the real though. I could eat this pesto straight up with a spoon. And by could, I mean that I definitely have eaten this pesto straight up with a spoon. It’s that good, my friends. And if you have 5 minutes to spare, you can try it too.
Pair it with your favorite pasta – whether that’s a classic spaghetti, a gluten-free fusilli, or chickpea penne, you cannot go wrong when this sauce is involved.
Five-Minute Spinach Pesto Pasta
- 1 box pasta of choice
- 3/4 bag of spinach
- 4 cloves of garlic
- 4 TBSP extra-virgin olive oil
- 1/4 cup of water
- Juice of half a lemon
- Small handful basil leaves or basil flakes to taste
- Chili flakes to taste
- Oregano to taste
- Salt to taste
- Pepper to taste
Boil a full box of your pasta of choice and prep the pesto while that's cooking. For the pesto, throw all of your ingredients into a food processor/blender and pulse until mixed. Add seasonings to taste as you wish. I always add more chili flakes because I like it spicy! When the pasta is boiled, drain and add all of the sauce to the pot. Mix thoroughly. I like to blanch grape tomatoes in chili infused olive oil to add some color and sweetness to the dish. Feel free to add your toppings of choice - I'd suggest some almond milk ricotta if you're into that, nutritional yeast is great, or even some pine nuts. This is great served hot or as a cold pasta salad!