Mixed Greens and Basil Pesto

Sheldon's Pesto

This pesto is my dinner solution on those nights when I am running behind and I have leftover greens (spinach, arugula, and/or cilantro). It takes approximately 20 minutes to make, including cooking the pasta! It is also a favorite of our family's young friend Sheldon. I appreciate that he even likes my "quick" meals.
To make this into a heartier dinner, you can add chicken or shrimp.

Makes 4 servings

1 cup lightly packed basil leaves

2 cups lightly packed greens (mixed is fine) - arugula, spinach and/or cilantro work well

The juice from one lemon half

One clove of garlic, quartered

3/4 tsp sea salt

1/3 cup toasted pine nuts

1/2 cup finely grated fresh parmigiana, preferably Parmigiano-Reggiano 

1/4 cup olive oil

1 box thin spaghetti

1 1/2 cups cherry tomatoes, halved (optional)
1 lb. shrimp (optional)
Kalamata olives (optional)

Fill a  quart pot with water, add 2 tsp salt, and place on the stove on high.

In a food processor, combine the basil, greens, garlic, lemon juice and salt, processing until the garlic is diced. Scrape the sides of the processor bowl. Add the pine nuts and parmigiana. Process again. Scrape the sides once more. Replace the lid to the processor bowl and press start, drizzle the olive oil into the food processor bowl while it is on. the result should be a bright, creamy green color

Once the water is boiling, prepare the thin spaghetti according to box directions. Drain the pasta. In a bowl toss approximately half of the pesto with the pasta, save the other half to be served table side. Garnish with shrimp, chicken and/or kalamata olives.

This Pesto is a great way to use up those handfuls of arugula, spinach and cilantro that often end up going bad - and it is delicious.
ENJOY!