![]() Traditionally, pesto genovese would be made in a pestle and mortar. How to get the best texture for your pesto in a food processor Second, the spinach adds a little nutritional boost! Maybe not enough to be a deal breaker, maybe not enough to be a full serving, but every little bit helps, doesn’t it? You can’t taste the spinach, you wouldn’t know it was there, so it’s also a fairly perfect way to sneak some extra nutrition into pesto pasta for kids or toddlers too. But that is still better than just making the pesto with fewer leaves and losing the saucy texture. The more you shift towards spinach and from basil, the strength of the flavor will shift too. If a quarter of that is spinach we still end up with a really nice, strong basil flavor. Of course, the spinach doesn’t carry any flavor so you ideally don’t want to replace too much of the basil with spinach, but play around with this and see what works for you.īASIL TO BABY SPINACH RATIOS: I work on the basis that I want 4-5 cups / 80-100g of leaves in here, with as much of it being basil as possible. Adding some spinach to the recipe helps boost the leafy component of the pesto very easily, helping keep the color and texture on point. That can get expensive if, like me, basil doesn’t grow well for you and you’re needing to buy those little supermarket pots and packets. You need a lot of basil leaves to make a nice vibrant pesto with a soft velvety texture. The logic is twofold:įirstly, to address any shortfall of basil. ![]() While I’ve taken a reasonably traditional route otherwise, the handfuls of baby spinach in this recipe are definitely a deviation. It cooks in just a few minutes, so fits into your dinner prep so easily. There’s a lightness to capellini that you don’t get with any other pasta, and it pairs so perfectly with pesto sauces allowing maximum flavor in every bite. I’ve always called it angel hair but its official name is Capellini. With cherry tomatoes on top, dinner is ready super fast! What is angel hair pasta / capellini?Īngel hair is a long but thin pasta, like a skinny version of spaghetti. We also add a little baby spinach to the pesto (you won’t even know it’s there) to give a little nutritional boost, and negate any potential shortfalls in your basil stash. This is a staple recipe that is so worth mastering, memorizing, and keeping in your rotation, especially if you have access to an abundance of basil. It is vibrant, fresh and legitimately SAUCY, not oily like some of the jarred ones can be. The pesto in this recipe is absolutely dreamy. Freshly prepared fresh basil pesto tossed into angel hair (capellini) pasta – this is a staple recipe worth mastering! This recipe adds a little baby spinach to the pesto for a nutritional boost, and I like to serve it with some fresh cherry tomatoes for a quick healthy dinner.ĭoes anyone else just really love angel hair pasta (also known as cappelini)? I think it’s my favorite pasta shape, or at least it’s in the Top 3, and it works perfectly with pesto sauce.
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