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 D’Avolio EVOO
1/4 cup toasted pine nuts (optional)
2 tsp kosher salt or to taste
Both the D’Avolio EVOO and basil for this application need to be just crushed and picked, respectively. You can use a mortar and pestle which is traditional or your blender as I did.
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.
