There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Course: Sauce, Side Dish
Keyword: Basil, Pesto, Spinach
Author: Christian Guzman
8ouncesBasil and Baby Spinach leaveswashed and pat dry
1/2cupOlive Oilextra virgin
1cupShredded Parmesan Cheesesee note below
Place the chopping blade in the food processor and process the pine nuts until finely chopped.
Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
Add Parmesan cheese and pepper and pulse lightly until well mixed.
To keep this recipe vegetarian, be certain to buy Vegetarian Parmesan made with non-animal enzymes.You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).
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