Spinach Parsley Pesto w/ Tortellini

This nut-free spinach parsley pesto blends up in just a few minutes with simple staple ingredients you probably already have laying around the house! Plus its delicious in a variety of dishes.

Prep time: 0 min

Cook time: 5 min

I N G R E D I E N T S

PESTO

• 2 cups of packed spinach (3 cups lightly packed)

• 3/4 cup of roughly chopped parsley

• 2 green onion stalks

• 3/4 tbsp of minced garlic

• 3/4 cup of halved cherry tomatoes

• 2 tbsp of lemon juice

• 2 tbsp of olive oil

• 1 tbsp of pasta water (regular water or more olive oil will work too if you aren’t making pasta)

• 1/4 cup of shredded parmesan cheese

PARINGS

I made this pesto with a 20 oz bag of cheese tortellini and topped it off with some pan fried chicken tenders, but there are an abundance of different things you can do with this pesto like…

- pasta sauce

- bread topping/ dip

- dip for veggies (I especially like it for peppers)

- pizza sauce

- top off your breakfast

- dress up a sandwich

- drizzle over meat

- garnish a soup

I N S T R U C T I O N S

• Roughly chop the parsley and green onion.

• Mince the garlic and half the cherry tomatos.

• Throw them into a small skillet on high heat for about 4 minutes, just enough to soften them up and blister the skin. I did 2 minutes uncovered and two minutes with the lid on to help open up the skins.

• Put everything in the blender, season it with salt & pepper and blend!

• Serve with your favorite dishes!