Spinach and Basil Pesto Farfalle

Spinach Pesto


  • 2 cups fresh spinach leaves, well-washed and stemmed
  • 1/2 cup fresh basil
  • 1/2 cup pine nuts
  • 1/4 cup parmesan cheese, freshly grated, not canned
  • 3 garlic cloves
  • ¼ – ½  cup extra virgin olive oil (more or less depends on preferred consistency)
  • 1/4 teaspoon sea salt
  • Pinch red crushed pepper flakes (optional)
  • 1/8 teaspoon fresh ground black pepper
  • ½ pound Farfalle Pasta, boiled and drained
  • More Parmesan for Garnish
  • 1/8 cup pine nuts toasted for garnish


Cook ½ pound Farfalle pasta to al dente, drain, lightly coat with olive oil and set aside.

In 350 degree oven toast 1/8 cup pine nuts until lightly golden, set aside. (for garnish)

Place spinach, basil, garlic, salt, pepper, parmesan, red crushed pepper and pine nuts into a food processor and process, slowly steaming in oil until mixture is smooth.

Taste and adjust seasonings if needed, toss with precooked pasta and grated parmesan cheese and toasted pine nuts.

Leave a Reply