This pesto sauce is delicious on pasta, fish, chicken, risotto, or crostini. The recipe is flexible, so feel free to substitute with the ingredients that you have on hand. This recipe is adapted from my friend Yael.
1poundpastalike dried spaghetti or fresh tubular pasta
6ouncesleafy greens like spinach, pea tendrils, or broccoli rabe (about 7 cups or 1 bunch of leafy greens)
2tablespoonstoasted pine nutsor any nut such as walnuts
5extra large fresh basil leaves
2tablespoonsgrated parmesan cheese
1tablespoonextra virgin olive oil
⅔cuppasta wateror broth
a few grinds of freshly cracked pepper
a large pinch of salt
¼small onion or 1 small clove garlic optional
Optional mix-in's for the pasta
cooked chicken cut into bite-sized pieces
cooked vegetable like peas, green beans, or asparagus, cut into bite sized pieces
Optional toppings
grated Parmesan cheese
toasted pinenuts
cherry tomato halves and dots of fresh ricotta
Instructions
Boil leafy green in a large pot of salted water for 2-3 minutes until tender. Drain in a colander, squeeze out excess water, and set aside to cool a little.
Once the leafy green and water are removed from the pot, use the same pot to cook the pasta. Cook the pasta in salted boiling water until al dente (according to package instuctions. Reserve a little more than ½ c. pasta water. Drain and return pasta to the pot.
Optional- sauté onion or garlic in a little olive oil until soft. Set aside.
While the pasta is cooking, make the pesto sauce. Place the following ingredients in a blender: pine nuts, basil leaves, parmesan cheese, olive oil, cooked leafy green, ⅓ cup pasta water, salt, pepper, and optional cooked onion and garlic. Blend until smooth. Taste and adjust ingredients as needed. Thin with more pasta water to desired consistency. I usually use about ½ cup pasta water, but it depends on how many leafy greens you have.
Put the pesto sauce and cooked pasta in the large pot on medium low. Add toss gently. Add optional add-ins if desired. Let the sauce warm and the pasta absorb some or the sauce.
Put the pasta in one serving bowl or in individual bowls. Add optional toppings. Serve hot.
Notes
The pesto recipe can easily be doubled. I like to freeze extra sauce to use later. Another tasty variation is to put a little lemon zest in the pesto sauce.