Spinach Pesto

I always really like the idea of pesto.  I love basil and I love cheese.   However, for some reason basil pesto can be too rich for me sometimes so I don't have it very often.  I always end up buying a jar of it, using it once, and then leaving it in a far corner of the fridge to slowly go bad.  While at the hospital, I found a recipe for pesto made from spinach instead of basil.  It seemed a lot healthier and the magazine also included a few fun variants on how to make it (such as using roasted red peppers).  My best friend, Noel, came over for dinner and we made this savory pesto.

Spinach Pesto

2 tablespoons roasted almonds
1 garlic clove
1 teaspoon lemon zest
4 ounces baby spinach (about 4 cups)
2 tablespoons olive oil
2 tablespoons pecornio or parmesan cheese
salt and pepper
Pasta of choice (I used tri-colored fusilli)

1) Cook pasta according to directions. Reserve some cooking water.

2) In a food processor, pulse almonds, garlic, and zest until finely chopped.

3) Add spinach, oil, and cheese. Puree until smooth.

4) Toss with pasta and some reserved pasta water if necessary.

5) Serve with best friend and an episode of Sherlock.

Thanks Noel!