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

Name: Basil May Make the Pesto, but the Right Extra Virgin Olive Oil Perfects It
Prep time: 10 min
Total time: 10 min
Yield: 16
Cuisine: Italian-American
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 garlic, peeled; 1/2 cup Basil Premium Olive Oil; 1/4 cup toasted pine nuts, optional; 2 teaspoons kosher salt, or to taste

July 25, 2021

Spinach and Basil Pesto made with Basil Premium Olive Oil from The Little Shop of Olive Oils

This Spinach and Basil Pesto is fresh, flavorful, and easy to make in a blender or food processor. Fresh basil, baby spinach, Pecorino Romano cheese, garlic, Basil Premium Olive Oil, and optional toasted pine nuts come together into a bright green pesto that is perfect for pasta, sandwiches, vegetables, and more.

Basil Premium Olive Oil gives this pesto an extra layer of fresh herb flavor and helps bring the basil and spinach together into a smooth, savory sauce. It is a simple way to make homemade pesto feel even more flavorful.

Why You’ll Love This Recipe

It uses both fresh basil and baby spinach for a bright green pesto.
Basil Premium Olive Oil gives the sauce even more fresh herb flavor.
It comes together quickly in a blender, food processor, or with a mortar and pestle.
It is delicious with pasta, toasted bread, sandwiches, roasted vegetables, chicken, fish, or eggs.

Serving Ideas

Toss this Spinach and Basil Pesto with hot pasta, spread it on sandwiches or wraps, spoon it over grilled chicken or fish, or serve it with toasted bread as an easy appetizer. It also works beautifully as a topping for roasted vegetables, eggs, potatoes, or grain bowls.

Shop the Flavor

This recipe features Basil Premium Olive Oil from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring this fresh basil flavor into your next homemade pesto.

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

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Calories

Cuisine

Italian-American

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 garlic, peeled
1/2 cup Basil Premium Olive Oil
1/4 cup toasted pine nuts, optional
2 teaspoons kosher salt, or to taste

Directions

Add the kosher salt, garlic, baby spinach, and basil to the jar of a blender or the bowl of a food processor.
Add the Pecorino Romano cheese, optional toasted pine nuts, and Basil Premium Olive Oil.
Process on low until smooth, about 10 to 15 seconds.
Stop and scrape down the sides as needed.
Taste and adjust salt if needed.
Prepare your favorite cut of pasta.
Toss the strained hot pasta with the pesto, or use the pesto as a spread, drizzle, or sauce.