Most people when they think of Pesto they automatically think of Basil as the main ingredient but I don't always have Basil enough to make the quantity I need so I also add some spinach in my pesto.
Ingredients
1 cup packed fresh basil
1 cup packed fresh baby spinach
2 cloves garlic
1/2 cup pine nuts (optional cashews or walnuts)
1/4 teaspoon black pepper
Kosher or sea salt to taste
3/4 cup grated Pecorino Romano cheese, (optional - parmesan cheese)
3/4 cup extra-virgin olive oil
Directions
Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped. Add oil and pulse until smooth. Store in an airtight container in the refrigerator until ready to use.
NOTE: To freeze pesto, do not add cheese until thawed and ready to serve. Freeze up to 2 months.
Ingredients
1 cup packed fresh basil
1 cup packed fresh baby spinach
2 cloves garlic
1/2 cup pine nuts (optional cashews or walnuts)
Kosher or sea salt to taste
3/4 cup grated Pecorino Romano cheese, (optional - parmesan cheese)
3/4 cup extra-virgin olive oil
Directions
Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped. Add oil and pulse until smooth. Store in an airtight container in the refrigerator until ready to use.
NOTE: To freeze pesto, do not add cheese until thawed and ready to serve. Freeze up to 2 months.
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