Pesto is pretty popular in our house. There’s something very satisfying about a plate of pasta with pesto. My favorite pestos are the ones that have depth of flavor, that are not just oily basil goop. This is a bright and cheery pesto that comes together well before the pasta has boiled, from a few simple ingredients.
Start by putting your water on to boil for your pasta. You can use any pasta shape you like. I went with the braided pasta plexoudes because I love it.
Fresh spinach and arugula form the base of this pesto, in a 4:1 ratio. Frozen won’t work here.
Put half of your cleaned and stemmed spinach and arugula into a food processor with 1 tbsp olive oil. Process. Add the rest of the spinach and arugula with another tbsp of olive oil. Process.
Add the walnuts with another tbsp of olive oil. Process.
Add the myzithra or parmesan. Process again.
Add garlic to taste – because the garlic is raw, I just used one clove, and process a final time. Your pesto is ready!
Two tablespoons per plate of pasta is a generous amount.
Mixed Greens Pesto with Walnuts
makes 4 servings
4 cups packed fresh spinach, stemmed and washed
1 cup packed fresh arugula (rocket), washed
3 tbsp olive oil
2 tbsp walnuts
2 tbsp grated myzithra or parmesan cheese
1-2 cloves garlic, pressed
1. Process the spinach and arugula with 2 tbsp olive oil in a food processor; do in several batches if necessary.
2. Add walnuts with last tbsp olive oil; process. Add cheese; process. Add garlic; process.
3. Serve with pasta, potatoes, chicken, etc.
per serving, i.e., 1/4 of recipe
13g fat (2g saturated, 11g unsaturated)
1g dietary fiber
2mg cholesterol (1% DV)
68mg sodium (3% DV)
209mg potassium (6% DV)
Contains significant amount (+10% DV) of the following:
vitamin A, vitamin C, folate, and manganese.