BBC Good Food

31 August 2009

Tested

"I made this last night for a Greek friend who loves feta and we gobbled it up with pleasure. In terms of preparation, the spinach was much easier to work with than an all-basil pesto, which usually requires a lot of oil (the spinach releases more water.) I added about six fresh basil leaves from the plant on my balcony and it really infused the spinach pesto with a nice kick. Instead of the olives, I garnished the pasta with fresh cherry tomatoes, which made the bright green pesto really pop. My Greek pal loved the extra crumbled feta, per the recipe, but I preferred to use grated parmesan on top only. A new staple for me. Thanks!"