This recipe uses baby spinach instead of basil for a milder, sweeter version of pesto. Throw the spinach in a food processor with pine nuts, garlic, Parmesan, lemon, and olive oil and buzz it into a rich, creamy sauce. Toss it with hot fusilli to mellow the garlic flavor, and serve for an easy weeknight meal paired with a crunchy vegetable salad.
Game plan: The pesto can be made up to 1 day in advance. To store, place it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use.