Spinach and Basil Pesto March 15 2016, 0 Comments

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 super fresh and fruity UP Hojiblanca or Leccino  

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