I don’t often make pesto (it’s so easy to find in stores) but when I want something that has an outstanding freshness and flavour — and no unexpected or unnecessary ingredients — this is my go-to spinach and basil recipe (vegan and nut-free versions included) …
1 packed cup of fresh spinach
1 packed cup of fresh basil leaves
1/3 cup pine nuts (if nut-free, use sunflower seeds)
1/3 cup parmesan cheese (if vegan, use 3-4 tablespoons of nutritional yeast)
2 – 3 chopped, garlic cloves
1 tablespoon lemon juice
a good pinch of salt and pepper
3/4 cup (approx.) olive oil — more/less can be used, it just depends on what texture/consistency is preferred
Place all ingredients, except for the olive oil, into a food processor and process until finely minced.
While the food processor is still running, add the olive oil a little at a time until the preferred smoothness is achieved. I usually do a taste test at this point to see if I need to add more oil, salt or garlic, etc which you can easily do.
Use or serve immediately or store in an airtight container in the refrigerator and consume within 3-4 days.