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Italian Pesto

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 of EVOO
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste

Products You Will Need:
Picholine EVOO

Cooking Instructions:
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.

Cooking Time: 1-2 min
Servings: 2-4

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