Spinach and Basil Pesto. Drizzle the remaining olive oil into the mixture while processing until smooth. Transfer spinach and basil to the bowl of a food processor along with cheese, garlic, olive oil, and pine nuts. Process until a smooth paste is formed; season with salt and pepper. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink. Add oil slowly while food processor is on. To cook Spinach and Basil Pesto you need 5 ingredients and 2 steps quickly.
of Large bunch of basil
of About 5 handfuls or washed baby spinach
of Some soaked almonds (great alternative to pine nuts – I have also done this recipe with walnuts before)
of Few tablespoons of olive oil
4 cloves of garlic – peeled and raw
Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary. Note: I always make up the pesto a few days ahead of time, as the flavors meld, and it saves me a step come dinner time. Add the walnuts, lemon juice and zest; cover and process until blended.
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