Cathy's Mascarpone Spinach Pesto

Cathy LaFay


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

★★★★★ 1 vote
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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(s)
fresh baby spinach (raw)

How to Make Cathy's Mascarpone Spinach Pesto


  • 1Add garlic to a food processor along with spices and just pulse it until the garlic is minced.
  • 2Add marscapone cheese and the bag of spinach pulse until it all comes together.
  • 3Im using Gnocchi but you can use whatever pasta you want.
  • 4Cook 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.
  • 5Add grated cheese... and enjoy

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About Cathy's Mascarpone Spinach Pesto

Course/Dish: Pasta
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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