Description
Experience the Freshness: Pesto made with Fresh Basil and Spinach Leaves, A Taste Adventure Awaits.
Ingredients
Units
Scale
- 2 cups stuffed with packed fresh basil leaves
- 1 cup stuffed with baby spinach leaves.
- 1/2 cup freshly grated Reggiano Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1 tablespoon minced cloves garlic, do not be tempted to add more as it will result in a bitter taste
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Wash, then dry and shred the basil leaves and place them together with the pine nuts into the 500ml base of your Ninja food processor and pulse several times.
- Mix the minced garlic with the Reggiano Parmesan cheese and whirl it around a few times.
- Remember to scrape down the sides of the food processor with a rubber spatula.
- Slowly add the olive oil or, if you have a funnel on your processor, in a small stream while it’s still running, as it will help to emulsify the mixture and keep the olive oil from separating.
- As my Ninja does not have a funnel, I added no more than ¼ at a time, and all good! Occasionally, stop to scrape down the sides of the food processor.
- Add salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
Notes
Adapted from Internet recipe, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 122
- Sugar: 0.2 g
- Sodium: 107.3 mg
- Fat: 12.8 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 2.4 mg
