Pasta Pesto Simple & Ekonomis (Pakai Bayam) 
Simple & Economical Pesto Pasta (Using Spinach)
I was craving pesto, but following the original ingredients (basil and walnuts) seemed expensive. Then I found a recipe on YouTube from the SORTEDfood channel (Now Cook It segment) that uses spinach, so I tried it. I replaced the nuts with local nuts. It turned out quite tasty.
I used fusilli pasta, but you can use any pasta shape you like. 😄
This recipe makes 4-5 servings. Since I don't eat that much at once, I store the leftovers in the fridge. When needed, I just take it out and mix it with freshly cooked pasta. Convenient!
Simple & Economical Pesto Pasta (Using Spinach)
I was craving pesto, but following the original ingredients (basil and walnuts) seemed expensive. Then I found a recipe on YouTube from the SORTEDfood channel (Now Cook It segment) that uses spinach, so I tried it. I replaced the nuts with local nuts. It turned out quite tasty.
I used fusilli pasta, but you can use any pasta shape you like. 😄
This recipe makes 4-5 servings. Since I don't eat that much at once, I store the leftovers in the fridge. When needed, I just take it out and mix it with freshly cooked pasta. Convenient!
Cooking Instructions
- 1
Trim the spinach, removing the large stems, and focus on using the leaves. I dried the washed spinach using a salad spinner. Make sure the spinach is dry enough so the result isn't watery. If you don't have a salad spinner, you can dry it with a cloth! (Method: place the spinach on a cloth, then cover/fold the cloth, and pat until dry enough)
- 2
Pour all ingredients into a food processor (except the tomatoes)
- 3
Blend until smooth and well mixed
- 4
Boil the pasta. When the pasta is almost done, add the cherry tomatoes. Drain.
- 5
Mix the freshly cooked pasta with the pesto sauce until all the pasta is coated. Add pasta cooking water/hot water/olive oil if the sauce is too thick and hard to mix. Serve.
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