Pesto Pasta

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Italian
Author: Jeremiah Brooks


  • 3-qt Sauce Pan
  • 2-qt Sauce Pan
  • 8-10 in Frying Pan
  • Silicon Stirring Spon
  • Large Colander
  • Blender
  • Measuring Spoons
  • 2-Cup Measuring Cup


  • 2 cups Fresh Basil
  • 2 cups Fresh Spinach
  • 240 g Queso Fresco
  • 12 oz Evaporated Milk
  • 1/3 cup Vegetable Oil
  • 1 tbsp Olive Oil


  • Add 12 oz of evaporated milk to the blender.
  • Add 240 g of queso fresco to the blender.
  • Set the blender aside.
  • Boil 6 cups of water in the 2-qt sauce pan.
  • Measure 2 cups of spinach with the measuring cup.
  • Once the water in the 2-qt sauce pan has come to a boil, add the 2 cups of spinach, put the sauce pan lid on top, reduce the burner to low, and cook the spinach for 4 minutes.
  • Separate the spinach from the boiling water by pouring spinach and boiling into a colander previously placed in a sink.
  • Add the spinach to the blender
  • Add 1 tbsp of olive oil to the 8-in frying pan and set the burner to medium heat.
  • Measure 2-cups of basil leaves w/ the measuring cup.
  • Add the basil to the frying pan and lightly fry for 2-3 minutes.
  • Add basil and olive oil to the blend.
  • Blend ingredients until a smooth texture has been achieved.
  • Cook preferred pasta al dente in a 3-qt sauce pan.
  • Separate the water from the pasta and return the pasta to the 3-qt sauce pan.
  • Add 3/4 of the pesto sauce to the 3-qt sauce pan, set burner to med-low, and and stir pasta until the pesto has adhered itself to the pasta.
  • Add the remaining 1/4 of the pesto sauce to sauce pan, stir for 1 minute, and serve promptly.