About this recipe:After they soak in the sun on hot days, I cut down my Italian basil plants and make this gorgeous pesto. This Italian basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole season. It will keep in the refrigerator for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!
185g fresh spinach
185g fresh Italian 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 (250ml) extra-virgin olive oil
1 dash freshly ground black pepper
Directions Prep: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.