1 c. fresh basil leaves, packed
1 c. fresh spinach leaves, packed
1/3 c. pine nuts
3 medium garlic cloves, minced
1/2 c. olive oil
1/2 c. freshly grated parmesan cheese
Salt and pepper to taste
In a food processor, combine the basil, spinach and pine nuts, pulse a few times. Add garlic, pulse a few more times. Slowly add the olive oil in a constant stream while food processor is running. Stop and scrape down the sides of the food processor. Add parmesan cheese and pulse again until blended. Add salt and pepper to taste, pulse one last time. Makes 1 cup.
Recipe adapted from here
Notes: I had pesto for the first time when my aunt Linda made it while I was visiting her in California many years ago and I fell in love! This recipe from Simply Recipes is awesome and I've seen it in many different food blogs so I had to give it a try. It originally calls for 2 cups of basil but I thought that would be a little strong for me so I used half spinach and it was perfect! This stuff is strong...a little goes a long way!