Basil may make the Pesto, but the right Extra Virgin Olive Oil perfects it.

Posted by Al Pryzbylski on May 17, 2011 0 Comments


Both the olive oil and basil for this application need to be just crushed and picked, respectively.  You can use a mortar and pestle which is traditional, or your blender.
Spinach & Basil Pesto With Ultra Fresh California Gold Manzanillo Extra Virgin Olive Oil

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 Bella Gusta Extra Virgin Manzanillo Olive OIl
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste

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.

Makes about 2 cups of pesto

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