Spinach & Basil Pesto

February 13, 2017

INGREDIENTS

• 1 cup packed fresh basil leaves, washed and dried
• 1 cup packed fresh baby spinach leaves, washed and dried
• ½ cup grated Pecorino Romano cheese
• 3 cloves of garlic, peeled
• ½ cup Ultra Premium Extra Virgin Olive Oil
• ¼ cup toasted pine nuts (optional)
• 2 teaspoons kosher salt or to taste

DIRECTIONS

Place spinach and basil into your blender jar, followed by cheese, nuts, and olive oil, garlic, and salt. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.

Serve with your favorite cut of hot pasta or chicken.

Makes about 2 cups of pesto

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