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Yields2 Servings
 1 cup Fresh Basil Leaves, washed and dried
 1 cup Packed Fresh Baby Spinach Leaves, washed and dried
 ½ cup Grated Pecorino Romano Cheese
 3 cloves Garlic, peeled
 ½ cup VSOP Extra Virgin Olive Oil, such as arbequina or cobrancosa
 ¼ cup Toasted Pine Nuts, (optional)
 2 tsp Fine Sea Salt, or to taste
1

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.

2

Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.

3

Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto.

Ingredients

 1 cup Fresh Basil Leaves, washed and dried
 1 cup Packed Fresh Baby Spinach Leaves, washed and dried
 ½ cup Grated Pecorino Romano Cheese
 3 cloves Garlic, peeled
 ½ cup VSOP Extra Virgin Olive Oil, such as arbequina or cobrancosa
 ¼ cup Toasted Pine Nuts, (optional)
 2 tsp Fine Sea Salt, or to taste

Directions

1

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.

2

Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.

3

Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto.

Spinach & Basil Pesto

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