Spinach pesto fusilli from Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn

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Notes about this recipe

  • Christine on September 05, 2014

    Made the pesto only using regular spinach (stems and all) from our CSA. Haven't served it with pasta yet since I was freezing it for future use (in ice cube trays), but tasted it and it is very good and flavorful. I only used half the amount of oil because the sauce was already quite thinned out before I even added a drop. I think the moisture content of my spinach may have been higher than for baby spinach, so use your judgement depending on what kind of spinach you use and what consistency you like your pesto.

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