Spinach-Basil Pesto
Recipe information
Yield
makes 1 to 2 cups
Ingredients
1 cup packed spinach leaves
1 cup packed basil leaves
1/4 cup grated Parmesan or Romano cheese
1 teaspoon chopped garlic
1/3 cup extra-virgin olive oil
2 tablespoons toasted pinenuts
Kosher salt and freshly ground black pepper
Preparation
Step 1
Rinse the spinach leaves a few times until they have no sand left on them, and put them into a colander or strainer. Add the basil leaves and pour boiling water over them, making sure that they all get covered. Immediately submerge the spinach and basil in cold water. Once cool, squeeze the leaves to extract as much water as possible.
Step 2
In a food processor, combine all the ingredients and process until it becomes a smooth paste. Season generously with salt and pepper. Use immediately or store in the refrigerator for up to 5 days.
