Clean and wash the spinach, steam it, and let it cool.

In a tall, narrow bowl (like the one for an immersion blender), add the spinach, almonds, garlic-infused oil, olive oil, basil, Parmesan, and salt. Blend everything until you get a pesto.

Peel and wash the potato, cut it into medium-sized cubes, and boil the cubes in the same water you’ll use to cook the orecchiette.

Once the orecchiette are cooked, drain the excess water and toss them with the spinach pesto, mixing well.

Your dish is ready to serve.