For Spinach Pesto:
In a food processor or blender, combine all ingredients and blend for about 30 seconds. Scrape down the sides and blend until smooth. If you want a thinner pesto, add more olive oil. Taste and adjust salt and pepper to your liking.
Store pesto for up to two weeks in the fridge. It’s good on so many things!
For Mac and Cheese:
- Cook pasta according to package. Drain and set aside.
- In a large pot, melt butter over medium heat. Reduce heat to low and whisk in flour to create a roux. Add milk slowly and whisk until smooth. Increase heat to medium and whisk until sauce starts to thicken, about two minutes. Stir in cheese and stir until melted. Stir in 2-3 tablespoons of pesto.
- Add pasta, stirring to combine and continue to cook until pasta is warmed through.
- Serve immediately seasoned with salt and pepper and extra pesto!