Pesto is a lovely sauce that you can make using different ingredients.
My hometown in Genoa is very popular all around the world for its basil pesto, a D.O.P. product.
Today I enjoy making a pesto using baby spinach and sliced almonds.
The quantity of spinach used its quite a lot for a single or a couple, but if you want you can freeze it or keep it in the fridge. Just cover the top with a bit of extra virgin olive oil, just enough to seal the top.
This is my lovely dish with linguine pasta and spinach and almond pesto.
Ingredients
- A bag of baby spinach
- 200 g of slice almonds
- Extra virgin olive oil
- Parmesan cheese q.b.
- 2/3 garlic cloves
- A touch of lemon juice
- Salt
- Baby plum tomatoes
Procedures
In a blender mix together the garlic and the almond until fine. Then add the baby leaf spinach and gradually incorporate the extra virgin olive oil. Keep it going until the result is smooth.
Then you just need to dress your pesto.
Add into the blender with the pesto the Parmesan cheese, lemon juice, and salt. Keep it going until you get the flavour you like.
Cook the pasta of your choice in salty water and keep a bit of your cooking water, as it will help you to amalgamate the pesto better with the pasta.
Decorate your pasta dish with some baby plum tomatoes and some almond slices.
Enjoy it… Ciao !!!