Gluten-free sorghum pasta and spinach pesto

• 🕒 Practical information

🥕 Ingredients

• 250g 100% sorghum pasta (macaroni)
• 150g spinach leaves
• 75g fresh basil leaves
• 50g pine nuts
• 50g grated Parmesan cheese
• 125ml olive oil
• 2 cloves garlic, peeled and quartered
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Preparation steps

1. In a food processor, combine spinach, basil, pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper.
2. Blend until almost smooth, scraping down the sides of the bowl as needed.
3. Gradually add the remaining olive oil while blending until smooth.
4. Serve this delicious pesto over al dente pasta and enjoy.