Spinach and Basil Pesto

Spinach and Basil Pesto

Growing Basil is not that difficult of an endeavor, trust me I have killed enough plants to know what horticultural tasks are within my capabilities, and I almost always manage to have a live basil plant back porch. But even with your own plant you can come up short a few cups of leaves, thus the spinach that I tossed into this recipe, and I was thrilled with the results. It gave a softer and slightly more mellow flavor to the pesto. I use pesto for everything including: pasta sauce, sauce for grilled chicken and fish, base for salad dressing, in a meatloaf , on a pizza , and as a spread on wraps and sandwiches.

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (6-9 cloves)
  • 2 cups fresh basil leaves, packed
  • 3 cups fresh baby spinach
  • Juice and zest one lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan
Read the whole recipe on Cook Better Than Most Restaurants