Recipe by Baking Nana
"Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil."
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1 (16 ounce) package
Pecorino-Romano cheese, cut into cubes
loosely packed baby spinach leaves
firmly packed basil leaves
Thanks so much AR for correcting the amount of lemon juice! You guys rock! My submitted recipe called for 1/4 cup lemon juice- I let AR know about it an they corrected the recipe! I recommend tossing the pesto with hot pasta so the cheese sort of melts and coats each strand. You might want to reserve a ladle or two of hot pasta water so you can add a little while tossing if you want a saucier dish.
I made this last night because we felt like having pasta and had all the ingredients on hand. WOW, garlic overload! This recipe definitely has potential, but as is, the garlic is very overpowering. It was even more potent today when I reheated it for lunch. I had a couple of people walk into the lunchroom at work and ask what was in the microwave. Don't get me wrong, this is delicious otherwise. I will definitely make this again but with half the amount of garlic. I really liked the addition of the walnuts. A nice twist on traditional pesto. This would be delicious with chicken or shrimp as an added protein to make it a complete meal.
I am surprised that we didn't like this more. My family is all over pesto and garlic. For some reason the garlic overpowered our dish- to the point it was spicy, really spicy. And we could hardly taste the lemon. I made this exactly as baking nana suggested. No substitutions. I am not sure what happened but this isn't for us.- update!! Just had the leftovers and this was DELISH.
Just loved this recipe. I used Parmigiano-Reggiano cheese and capellini as the pasta. After mixing the pesto with the pasta in the pasta pot I added additional grated Parmigiano and mozzarella. Then replaced the lid and allowed the cheese to soften. Will be making again. Thank you Baking Nana for this recipe.
We have fixed the amount of lemon juice called for in this recipe. Our apologies for the error.
Dd had recently requested pesto and BN had just mentioned her Warning! on the Buzz so I decided to give this a whirl. I had my head in a good book so I ended up mucking this up...over cooked my pasta a tad, over processed pesto, spinach wasn't really dry enough, not enough lemon juice (so I used all the zest of the one lemon I had.) Still, with my poor execution dd gave 2 thumbs up!
Wonderful! I also used Parmigiano instead of the Romano. My food processor wasn't working right, so I had to use the blender, which made for a smoother sauce than I would've liked, but the flavor is excellent! The little guy helped me make this, and he was eating it by the spoonfuls, lol. I was actually dipping bread in it, and that was delicious...can't wait to try it over the pasta. I make a lot of pesto to freeze in the summer, and this is definitely going to be one recipes that I will use~YUM! Thanks for sharing. :)
Possibly my new go to pesto recipe! Thank you! I was never a huge pesto fan, but figured I would try something I rarely make and stumbled upon this recipe. I will be making it again with out a doubt. Light, and full of flavor. I used some extra lemon, and pine nuts instead of walnuts because I had them on hand. I also marinated a couple chicken breasts in a chipotle pepper mix, baked and then cubed and tossed that over the pasta. Very tasty!!
* Percent Daily Values are based on a 2,000 calorie diet.
Light Lemon Pesto Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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