Kale may be the go-to for adding plenty of nutrition, but it has a way of overpowering a dish that spinach doesn't.
My son, though? Too clever for his own good. My halfhearted attempts at benign culinary subterfuge have not succeeded, and, frankly, I’m OK with that. I’d rather he be fully aware of the vegetables he’s eating that he can appreciate on their own, which is why most days you’ll find me setting a dish of roasted, raw, or barely steamed vegetables on the table with dinner. Broccolini, broccoli, corn, tomatoes, cucumbers, green beans, and asparagus are all safe bets — for now, anyway.
The rest of the pesto is fairly standard. Pecans are my nut of choice, walnuts my second pick, though you can choose whatever nut or seed you like. Olive oil enriches and pulls together the mix, while salt, pepper and lemon juice sharpen and brighten the flavors. I leave cheese out of the pesto itself, preferring to save it for an optional garnish. But feel free to blend grated parmesan into the pesto, if you prefer.
The recipe is a time-saving twofer. Use half the pesto now, and freeze the rest for a quick and easy meal later. While the pasta cooks, combine the pecans and garlic in a food processor and pulse until the nuts are finely chopped. Add the basil, half of the spinach, and half of the oil , the lemon juice, a generous grind of black pepper, and 1/2 teaspoon to 1 teaspoon salt, to taste. Process until pureed, scraping down the bowl as needed.