About this recipe:After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. 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!
175g (6 oz) fresh spinach
175g (6 oz) fresh basil
90g (3 oz) pinenut kernels
60g (2 oz) walnuts
24 small black olives
4 cloves garlic
150g (5 oz) grated Parmesan
75g (2 oz) grated Pecorino
225ml (8 fl oz) extra-virgin olive oil
1 dash freshly ground black pepper
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Method Prep:15min › Ready in:15min
In a food processor, blend spinach, basil, pinenuts, walnuts, olives and garlic. Blend in Parmesan and Pecorino cheeses. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.