Basil Spinach Pesto Rotini Recipe
Introduction
This Basil Spinach Pesto Rotini is a vibrant and healthy twist on classic pesto pasta. Combining fresh spinach and basil with garlic and olive oil creates a flavorful sauce that perfectly coats tender rotini. It’s quick to make and can be topped with cherry tomatoes and parmesan for extra freshness.
Ingredients
- 3 cups spinach leaves
- 6 to 8 fresh basil leaves
- 1/3 cup olive oil
- 2 tablespoons garlic, minced (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 10 cherry tomatoes, halved (optional for topping)
- 4 tablespoons parmesan (optional for topping)
Instructions
- Step 1: Boil rotini pasta according to the package instructions. Gluten-free pasta works well as an alternative.
- Step 2: In a blender or food processor, combine spinach, garlic, basil, salt, pepper, and olive oil. Blend until smooth, using a spoon to help push the greens into the oil if needed.
- Step 3: Drain the cooked pasta and pour the prepared pesto sauce over it. Toss thoroughly to coat all the pasta evenly.
- Step 4: Garnish with halved cherry tomatoes and parmesan cheese if desired. Serve immediately.
Tips & Variations
- For a creamier texture, add a tablespoon of ricotta or cream cheese to the blender.
- Feel free to substitute walnuts or pine nuts in the pesto for a nuttier flavor.
- Reduce garlic if you prefer a milder taste, or add more for extra punch.
- Use fresh lemon juice to brighten the pesto right before serving.
Storage
Store any leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or olive oil to loosen the sauce. Fresh pesto is best used immediately but can be refrigerated separately for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pesto ahead of time?
Yes, you can prepare the pesto sauce a day in advance and store it in the refrigerator. Just give it a good stir and add a bit of olive oil before mixing with pasta.
Is this recipe suitable for gluten-free diets?
Absolutely. Using gluten-free rotini pasta makes this dish completely gluten-free without compromising on flavor.
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Basil Spinach Pesto Rotini Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Basil Spinach Pesto Rotini is a vibrant and healthy pasta dish featuring a fresh pesto made from spinach, basil, garlic, and olive oil. Tossed with rotini pasta, this meal is quick to prepare and can be customized with optional cherry tomato and parmesan toppings for extra flavor.
Ingredients
Main Ingredients
- 3 cups spinach leaves
- 6 to 8 fresh basil leaves
- 1/3 cup olive oil
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 10 cherry tomatoes, halved (optional for topping)
- 4 tablespoons parmesan cheese (optional for topping)
- Rotini pasta, quantity as per package instructions
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Reserve a small cup of pasta water and then drain the pasta.
- Make the Pesto: In a blender or food processor, combine spinach leaves, fresh basil leaves, garlic, salt, cracked black pepper, and olive oil. Blend until smooth, using a spoon to help work the leaves down into the oil as needed.
- Toss Pasta with Pesto: Immediately transfer the drained pasta to a large bowl and pour the prepared pesto over it. Toss thoroughly until the pasta is evenly coated with the pesto sauce. Add a splash of reserved pasta water if the pesto is too thick.
- Add Toppings: Garnish the pasta with halved cherry tomatoes and sprinkle grated parmesan cheese over the top if desired. Serve warm.
Notes
- You can adjust the amount of garlic according to your preference—less for a milder flavor, more for a bolder taste.
- Gluten-free pasta is a great alternative if you want to make this dish gluten-free.
- The cherry tomatoes and parmesan are optional but add lovely texture and flavor contrast.
- If you prefer a smoother pesto, blend longer; for chunkier texture, pulse to your desired consistency.
- Store leftover pesto in an airtight container refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Keywords: basil pesto, spinach pesto, rotini pasta, quick pasta recipe, vegetarian pasta, homemade pesto
