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Basil Garlic Spinach Pesto Rotini topped with tomatoes in a white bowl on a gray plaid napkin.

Basil Spinach Pesto Rotini

Jenne Kopalek
Rotini tossed in a basil spinach pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 227 kcal

Ingredients
  

  • 3 cups spinach leaves
  • 6 to 8 fresh basil leaves
  • 1/3 cup olive oil
  • 2 tablespoons garlic; minced note: we love garlic you can put less
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 10 cherry tomatoes; halved optional for topping
  • 4 tablespoons parmesan optional for topping

Instructions
 

  • Boil pasta as directed on package. Gluten free pasta works as well.
  • In a blender ( or food processor) add in spinach, garlic, basil, salt, pepper, and olive oil. Blend well. You may need to work the leaves down with a spoon into the oil.
  • Drain pasta and pour pesto into the pasta. Toss well.
  • Top with tomatoes and parmesan cheese. Toppings are optional.
Keyword Basil. Pesto, Dinner, Pasta, Rotini, Spinach