If you grow your own basil this is a great use for the big plants when summer is ending. This pesto can be made in big batches and frozen for months.
185g fresh spinach
185g fresh basil
90g pine nuts
60g walnut pieces
24 small black pitted olives
4 cloves garlic, peeled
1 1/3 cups grated parmesan
1/2 cup grated pecorino
1 cup extra-virgin olive oil
1 dash freshly ground black pepper
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Directions Preparation:15min › Ready in:15min
In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in parmesan and pecorino cheeses. Gradually add oil, processing until smooth and then season with pepper. Serve at room temperature.
FYI: According to Jacques Pepin on one of his TV shows, if you blanche the basil briefly it will not oxidize and therefore will retain its green colour. I would imagine this would hold true for the spinach as well. - 29 Sep 2008
I had to find a way to use up my end of summer basil and this recipe came to the rescue. Tossed it through my spaghetti tonight. You could also add a can of diced tomatoes for an easy pasta sauce or stir it through mashed potatoes for something different. - 10 Jan 2010