Homemade Pesto –
Basil & Spinach
I use basil and
spinach leaves in mine with walnuts, pine nuts, a fresh block of
Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh
course ground black pepper to taste and a good olive oil. Everything is done by sight and taste.
I place the spinach and basil leaves in the
food processor, then layer on the nuts, garlic and chunks of cheese along with
some of the kosher salt and pepper. I
press pulse a few times until everything has a course chop on it. Then I start to add in the olive oil. If needed I add additional salt and pepper to
taste.
When done I place
some of the pesto mixture in a few small mason jars and drizzle on some olive
oil to keep it fresh and air tight. One
jar goes into the refrigerator and the others go into the freezer.
