About this recipe:This sauce is delicious over pasta or you can add a dollop to soup. If you plan on freezing it, don't add the cheese until you're ready to serve it. I freeze it in an ice cube trays and just defrost as many cubes as I need each time.
Makes: 12 frozen cubes pesto
50g fresh spinach leaves
30g fresh basil leaves
70g toasted pine nuts
40g grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
120ml extra-virgin olive oil
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Method Prep:20min › Ready in:20min
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.