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.
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