Spinach Basil Pesto


-1 cup tightly packed fresh basil leaves
-1 cup fresh spinach
-½ cup extra virgin olive oil
-3 tbsp. pine nuts, toasted
-2 garlic cloves, chopped fine before putting in processor
-Sea salt

Add by hand:

-½ cup freshly grated Parmigiano-Reggiano cheese
-2 TBSP freshly grated romano cheese


Wash basil and spinach in cold water then dry thoroughly. Put the basil, spinach, olive oil, pine nuts, chopped garlic, and an ample pinch of sea salt in the processor and mix well. Transfer to a bowl and mix in grated cheeses by hand. Enjoy on your favorite pasta with some butter added, grilled vegetables, or a slice of sourdough bread!

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