Recipe: Spinach & Basil Pesto With Cobrançosa Extra Virgin Olive Oil

Spinach & Basil Pesto With Cobrançosa Extra Virgin Olive Oil

Recipe courtesy of Rachel Bradley-Gomez of Au Jardin Potager food blog. You can use a mortar and pestle, which is traditional, or your blender. Yields 2 cups.

Ingredients:

  • 1 cup packed fresh basil leaves, washed and dried
  • 1 cup packed fresh baby spinach leaves, washed and dried
  • 1/2 cup grated Pecorino Romano cheese
  • 3 cloves of garlic, peeled
  • 1/2 cup super fresh and fruity Sigona’s Fresh Press Cobrançosa extra virgin olive oil from Portugal
  • 1/4 cup toasted pine nuts (optional)
  • 2 teaspoons kosher salt or to taste

Directions: In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Prepare  your favorite cut of pasta and toss the strained, hot pasta with the pesto.

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