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Recipe Summary

Yield: Makes 1/2 cup

Ingredients

Ingredient Checklist

1 teaspoon plus 2 tablespoons extra-virgin olive oil

1 clove garlic, sliced

4 ounces baby spinach

1/2 cup basil leaves

1 tablespoon hazelnuts, toasted and skinned

2 tablespoon freshly grated Pecorino Romano

Coarse salt and freshly ground black pepper

Gallery

Recipe Summary

Yield: Makes 1/2 cup

Recipe Summary

Yield: Makes 1/2 cup

Recipe Summary

Yield: Makes 1/2 cup

Yield: Makes 1/2 cup

Makes 1/2 cup

Ingredients

Ingredients

  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, sliced
  • 4 ounces baby spinach
  • 1/2 cup basil leaves
  • 1 tablespoon hazelnuts, toasted and skinned
  • 2 tablespoon freshly grated Pecorino Romano
  • Coarse salt and freshly ground black pepper

Directions

Heat 1 teaspoon oil in a medium pan over medium heat. Add garlic and cook until tender, but not browned, about 1 minute. Add spinach and cook, stirring, until wilted and bright green, about 1 minute.

Remove spinach from pan using a slotted spoon and let cool slightly. Squeeze out excess moisture from spinach, then pulse with basil, hazelnuts, Pecorino, and 2 tablespoons oil in a food processor until combined. Season with salt and pepper.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spinach-Basil Pesto

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Spinach-Basil Pesto

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest