| 250 g | conchiglie |
| 150 g | spinach |
| 50 g | Parmesan cheese |
| ½ clove | garlic |
| 3 tbsp | olive oil |
| ½ tsp | sea salt |
| pepper |
Wash the spinach and dry on paper towels. Cut the Parmesan cheese into small pieces. You can also use grated Parmesan cheese if you prefer. Peel and chop the garlic.
Put spinach and Parmesan cheese into a liquid measuring cup, then add olive oil, garlic, and sea salt. Blend everything into a smooth pesto. If it’s too thick, add some extra olive oil. Season with pepper, then refrigerate for approx. 2 hrs.
Cook conchiglie or pasta of your choice according to package instructions. Drain in a colander, then return to the pot. Add as much pesto as you like, stir to combine. Enjoy!
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