cathy's mascarpone spinach pesto

★★★★★ 1 Review
CathyCat67 avatar
By Cathy LaFay
from Cape Coral, FL

I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...

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Ingredients For cathy's mascarpone spinach pesto

  • 8 Tbsp
    (about 4 oz) of marscapone cheese (you can use either cream cheese or ricotta cheese)
  • 1-4 clove
    raw garlic (depends on how much you love raw garlic)
  • 1 tsp
    lemon pepper (i use victoria taylor because it has no salt in it) you can also use lemon rind or just leave it out)
  • 1 tsp
    chicken bouillon (herb ox because of the no salt but use what you have)
  • 1 tsp
    crushed red pepper flakes (less if your not into spicy or leave it out)
  • 3 tsp
    basil (dried) or use a nice handful of fresh if you have
  • 1 bag
    fresh baby spinach (raw)
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How To Make cathy's mascarpone spinach pesto

  • 1
    Add garlic to a food processor along with spices and just pulse it until the garlic is minced.
  • 2
    Add marscapone cheese and the bag of spinach pulse until it all comes together.
  • 3
    Im using Gnocchi but you can use whatever pasta you want.
  • 4
    Cook pasta according to package and save about a cup of the starchy pasta water before draining. Drain pasta into a bowl (I put it back into the pot) and add the pesto and a little of the water to loosen it up.
  • 5
    Add grated cheese... and enjoy

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