Linguine or Spaghetti with Greens and Feta Pesto

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Pesto doesn’t have to be the classic Genovese recipe! I make this easy Greek recipe for pesto with any sweet greens I have on hand and like to think of it as the perfect—and literal--example of the green Mediterranean diet! Here’s an added benefit: The almonds are a good-mood superfood, high in plant protein and rich in magnesium, vitamin E, phosphorous, and lots more.

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Linguine or Spaghetti with Greens and Feta Pesto

By Diane Kochilas

Prep Time 10

Cook Time 10

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegetarian

Prep Time 10

Cook Time 10

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegetarian

Ingredients

For the pesto:

3 cups trimmed fresh spinach and/or Swiss chard
1 cup fresh basil chopped
½ cup fresh mint chopped
½ cup fresh parsley chopped
4 garlic cloves chopped
2/3 c raw almonds preferably Greek
2/3 cup crumbled Greek feta
2/3 cup extra virgin Greek olive oil
Grated zest of 1 lemon
Greek sea salt and pepper to taste
1 pound spaghetti or linguine (regular, whole wheat or high-protein all work)

Instructions

To make the greens pesto, in the bowl of a food processor puree 3 cups trimmed fresh spinach and/or Swiss chard, 1 cup fresh basil, 1/2 cup fresh mint, 1/2 cup fresh parsley, 4 garlic cloves, 2/3 cup each of raw almonds, Greek feta and Greek EVOO, grated zest of 1 lemon and Greek sea salt and pepper to taste.
Bring a pot of water to a rolling boil, season generously with salt and cook the pasta. Drain when done and reserve a cup of the hot pasta cooking liquid.
Toss the hot pasta with the pest and a half cup of the pasta water, adding more if desired, for a looser sauce.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Linguine or Spaghetti with Greens and Feta Pesto