2 Cups Washed Basil Leaves
1 Cup Washed Baby Spinach
1/4 Cup Toasted Pine Nuts
4 Cloves Roasted Garlic
1 Cup Extra Virgin Olive Oil
1/2 Cup Shredded Parmesan Cheese
Salt
In a food processor or using a Kitchen Aid mixer, pulse the basil and spinach. Add the pine nuts and garlic and pulse. Slowly pour in the oil while pulsing. Add the cheese and mix in. Taste for salt and add sea salt as desired, about 1/2 a teaspoon.
I added the pesto to fresh angel hair pasta and sprinkled more cheese on top and some small diced tomatoes.
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