The olive oil you select for this recipe makes all the difference in the world in creating really good Pesto. Using our Ultra-Premium Extra Virgin Olive Oil will ensure your Pesto is the best in flavor and texture!
Ingredients:
- 2 cups lightly packed fresh basil leaves, washed and dried
- 2 cups lightly packed fresh baby spinach leaves, washed and dried
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 3 cloves of garlic, peeled
- 3/4 cup Fresh Harvest Extra Virgin Olive Oil
- 1/4 cup toasted Pine Nuts (Almonds, Cashews, Walnuts or Pistachios work too!)
- 1/2 teaspoon kosher salt or to taste (optional)
Directions:
In your blender or food processor finely chop the garlic, and then add the cheese and nuts. Process until finely crumbled and follow with the spinach, basil and olive oil. Process with pulses on low until smooth, about 45 seconds, stopping the machine to scrape down the sides as necessary. Pulse until Pesto is smooth and has no lumps. Prepare your favorite pasta and toss the pasta with the pesto. Great on bruschetta!
Makes about 2 cups of pesto.
To store pesto, use small canning jars and top with a layer of extra virgin olive oil. Seal tightly and freeze. The top layer of olive oil will help keep the pesto from getting freezer burn. Will keep for at least a year.
Variations:
Cilantro, arugula, capers, anchovies, sun dried tomatoes.
