Ingredients:

1 cup packed fresh basil leaves, washed and dried

1 cup packed fresh baby spinach leaves, washed and dried

1/2 cup grated Pecorino Romano cheese

3 cloves of garlic, peeled

1/2 cup Arbequina Olive Oil

1/4 cup toasted pine nuts (optional)

2 tsp. kosher salt or to taste

 

Directions:

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto.

 

Buy Products