Spinach Basil Pesto

A creamy chicken alfredo with sun dried tomato, spinach and bacon, you'll love how the shredded chicken acts like a mop for the luxurious alfredo sauce!

Recipe Summary Spinach Basil Pesto

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Ingredients | Italian Chicken Pasta Recipes White Sauce

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

½ cup extra-virgin olive oil

Directions

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Info | Italian Chicken Pasta Recipes White Sauce

prep: 20 mins total: 20 mins Servings: 24 Yield: 12 frozen cubes

TAG : Spinach Basil Pesto

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes,