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Basil May Make the Pesto, but the Right Extra Virgin Olive Oil Perfects It | The Little Shop of Olive Oils

Basil May Make the Pesto, but the Right Extra Virgin Olive Oil Perfects It

You can use a mortar and pestle which is traditional or your blender.

 

Spinach & Basil Pesto With Extra Virgin Olive Oil

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 Basil Premium Extra Virgin Olive Oil
  • 1/4 cup toasted pine nuts (optional)
  • 2 teaspoons 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
--- Rachel Bradley

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