Prep 15 mins
Cook 0 mins
This recipe came from a Restaurant here called Baxter's Interurban Grill. I have no idea what the serving size of this recipe is so I am going to guess.
- 1⁄2 lb basil
- 1⁄2 lb spinach
- 2 1⁄2 cups olive oil
- 1 1⁄4 cups pine nuts
- 1 tablespoon salt
- 3⁄4 cup minced garlic
- 2 cups parmesan cheese, grated
- Blend in food processor and serve on crackers or toast.
Excellent pesto! We really liked the addition of spinach. I added a few teaspoons of lemon juice just to lift the flavour a bit. I had a lot of basil to use up, so I doubled the recipe and froze it in batches. Thanks Gingerbear!
A friend made this for me one night and added it to some fresh potato Gnocchi. It was delish!! Definately recommend this recipe.