Spinach & Basil Pesto with Cobrancosa Extra Virgin Olive Oil














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 fresh and fruity Extra Virgin Olive Oil such as Cobrançosa, or Arbequina
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste

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


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