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!


  • 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 Ultra Premium Olive Oil such as Cobrançosa, or Arbequina
  • 1/4 cup toasted pine nuts (optional)
  • 2 teaspoons kosher salt or to taste


  1. In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.
  2. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.

Makes about 2 cups of pesto.

Re-posted from the Veronica foods blog.