Can I you tell you guys something? Pesto sauce is one of my absolute favorite sauces to make. There are so many different flavor combinations that you can create in a matter of minutes with just a handful of ingredients. Mild, spicy, tangy or lemon infused; depending on which flavor combination you choose to play around with pesto can also be very good for you. Gotta love that right!? This blend falls under my category of super foods. It is surprisingly nutritious and best of all, I don’t have to share any. The only other person in the house who will touch a mushroom besides me is M2 and he’s not a big pesto fan…yet.
Do you guys know exactly how much nutritional goodness is packed into spinach? I always knew it was good for you but I never knew how much. Like everyone else, I grew up with Popeye cracking into a can of spinach then miraculously whirling his arms in a fury of strength. Yet eating my greens the way that Popeye did has never appealed to me. Spinach cooked is {shiver} not my thing. I will admit it I’m a bit picky. Spinach in a salad is fine. Stuffed into something rich and decadent makes it even better. Unfortunately, at that point its nutritional value no longer counts.
The benefits listed for spinach are nearly a mile long. Vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, protein, phosphorus, vitamin E, zinc, dietary fiber, copper, selenium, niacin, and omega-3 fatty acids. Whew, that is quite a bit of good for you crammed into one little green leaf. Add mushrooms, which are full of potassium and almonds for protein what we end up with is a one two punch pesto that even Popeye would blow his pipe over. Discovering that one medium portobello mushroom has even more potassium than a banana or a glass of orange juice floored me. Wahoo! No more, force feeding myself bananas. Told y’all I was picky.
This is how easy it is to be healthy and enjoy something scrumptious…
Saute finely chopped mushrooms with Worcestershire sauce and lemon juice until the mushrooms begin to brown.
Puree the mushrooms with garlic, almonds, Parmesan and extra virgin olive oil. Add spinach and blend until the spinach is chopped fine.
Volia! That’s it. Pesto, pesto! It won’t win any beauty pageants but I’m okay with that.
Toss some whole grain penne pasta with this nummy nutritious pesto and life is good. See I do eat healthy…most of the time. When I’m not surrounded by crab mac n’ cheese, cheesecake or cannoli stuffed french toast. But hey, a girl needs some vices right?
Not to worry y’all, if you don’t happen to be a fungi lover like me there will be a few more pesto recipes coming soon that you will be able to enjoy.
Love and Hugs,
Shari-Tickled Red
Spinach & Mushroom Pesto Sauce with Penne-Makes Approx. 2 cups
Ingredients
- 4 tablespoons extra-virgin olive oil
- a 10-ounce package fresh baby portobello mushrooms, chopped fine (preferably in a food processor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced and mashed
- 1/4 cup almonds
- 1/4 cup freshly grated Parmesan
- 1/2 cup packed fresh spinach leaves, washed well and spun dry, stems removed and rough chopped
- 1 pound penne rigate (ridged penne) or other tubular pasta
Prep: Bring 5 quarts salted water to a boil for pasta. Cook the pasta in boiling water until it is al dente. Reserve 1 cup of cooking water and drain the pasta.
Make pesto:
In a medium or large non-stick skillet heat 1 tablespoon of olive oil over moderately high heat, just until hot but not smoking. Add chopped mushrooms, Worcestershire sauce, lemon juice and salt and pepper to taste. Stir until the liquid that the mushrooms give off is evaporated and the mushrooms begin to brown, approx. 10 minutes.
In a food processor purée the mushrooms with garlic, almonds, Parmesan and the remaining 3 tablespoons of olive oil. Add spinach and blend until spinach is chopped fine.
In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
Serve and enjoy!
*Pesto will keep covered and chilled for up to 1 week.*
Shari/Red
{ 7 comments… read them below or add one }
DELISH!! This would be a good one to freeze and pull out on those busy weeknights.
I am a fungi lover! This looks fabulous.
Umm umm good. I too love the ‘shrooms. And pasta. Well, and the beach. I’m coming down now, OK?
I am a HUGE pesto fan, but have never tried the spinach variety. Can’t wait to give this a shot! Thanks for the inspiration!
Oh my goodness I could just eat this by the spoonful! I love mushrooms and spinach so much.
This is the perfect comfort food! Pesto makes me smile.
What a great idea for pesto! This looks delicious. I’d love to give it a try for myself! Thanks for sharing. You have a lovely blog and I’m so glad to have found you!
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