Last night was one of those beautiful San Diego evenings, it was warm and the air was full of ocean breeze… I was enjoying myself so much that I didn’t want to go to the store so instead I walked around my parents backyard and grabbed ingredients for dinner.  Lemons from my Mom’s magical lemon tree and some basil.  I’ve never put lemon in a pesto before, but I thought, “why not?” and I’m glad I did!  The results were very tasty!

Lemon & Spinach Pesto Pasta

Serves 4

1 lb. pasta

1/2 cup pine nuts, toasted

4 cloves of garlic

about 2 cups of basil leaves

about 2 cups of spinach

1 lemon

about 1/2 cup olive oil

salt and pepper to taste

What you’ll do:

Put your pot of water on to boil for the pasta and make the pesto in your food processor.  You’ll place the basil and spinach in the processor topped with the garlic and nuts.  Pulse a few times to break them down a bit.  Add in the zest from the lemon and all the lemon juice.  Pulse again and then drizzle in the olive oil until the pesto is smooth.  Cook your pasta to al dente, drain and return to the pot.  Add the pesto right on top and stir to coat the noodles.  Serve immediately.

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