Whether you have a garden, a pot of herbs on the porch, or are a farmer's market aficionado, warmer months often = being up to your ears in basil! If you're looking for a way to use up a serious amount (4 cups) of it while it's in its prime, this classic recipe sneaks in some extra greens and makes for a fresh, bright addition to our grain-free Cauliflower Linguini.
2/3 cup grated aged Italian cheese, such as Parmesan or Pecorino Romano, plus more for garnish
Salt and pepper, to taste
DIRECTIONS
To Make the Pesto:
Preheat oven to 350°F. Spread almonds on a baking sheet and roast for 7–10 minutes, or until fragrant. Remove from oven and let cool.
Add almonds and garlic to a food processor. Pulse 10–12 times, or until roughly chopped.
Add basil and spinach and process for about 5 seconds. Scrape down the sides of the food processor as needed.
With the food processor running, slowly stream in olive oil. Transfer the pesto to a bowl and fold in the grated cheese. Season with salt and pepper to taste.
To Make the Pasta:
Bring a pot of salted water to a boil. Cook Cauliflower Linguini according to package instructions. Reserve 1/3 cup pasta water before draining.
Return the hot Linguini to the pot. Add 1/2 cup pesto and the reserved pasta water.
Stir over low heat until the pesto has thinned and evenly coats the Linguini.
Top with additional grated cheese. Serve and enjoy!
Tips:
Store leftover pesto for sandwiches or thin it with water to make a salad dressing.
If you don't have a food processor, use a large mortar and pestle instead.
Substitute another nut for the almonds, or use pine nuts for a more traditional pesto.
Adjust the ratio of spinach to basil to taste. More basil creates a sweeter flavor, while more spinach adds slightly bitter notes.
