Spinach Basil Pesto Pasta




Spinach Basil Pesto Pasta


  • 20 oz. cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh cracked black pepper
  • Fresh oregano and thyme, chopped
  • Preheat oven to 375°F. In a medium bowl, toss together tomatoes, garlic, olive oil, salt, pepper and fresh herbs. Transfer to a baking sheet, lined with parchment paper and spread into an even layer. Bake for 25-30 minutes.
  • Spinach and Basil Pesto
  • 2 big handfuls of baby spinach leaves
  • 1 big handful basil leaves
  • Handful of raw almonds (about 1/3 cup)
  • 3 cloves of garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper
  • Juice and zest of one lemon
  • 1/2 cup EVVO


  1. Add all ingredients to your food processor or any blender and blend away! You can add more or less of any ingredient to your liking.
  2. Toss the roasted tomatoes and the spinach and basil pesto with cooked pasta and enjoy!



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