Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 2 cups (60g) fresh baby spinach
  • 1/3 cup (50g) pine nuts or walnuts, toasted
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1 lb (450g) pasta (penne, fusilli, or linguine)
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (120ml) reserved pasta water
  • Salt and black pepper to taste

Instructions:

  1. Pulse the basil, baby spinach, toasted nuts, and garlic in a food processor until coarsely chopped.
  2. Slowly stream in the olive oil while blending on low to medium speed until the mixture is velvety.
  3. Stir in the Parmesan and lemon juice by hand or pulse once more to combine; set aside.
  4. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package instructions, pulling the noodles out 1 minute before the al dente mark.
  5. Scoop out 1/2 cup of the starchy pasta water before draining the pasta into a colander.
  6. Return the drained pasta to the warm pot over low heat. Pour in the homemade spinach pesto and the additional 2 cups of fresh baby spinach.
  7. Add the reserved pasta water one tablespoon at a time, tossing gently, until the spinach wilts and the sauce creates a glossy coating over the noodles.