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Italian · Sauce / condiment
Genovese Pesto with Basil and Pine Nuts
Basil, a little baby spinach and a clove of garlic blanched for thirty seconds and shocked in ice so the pesto stays vivid green for days, then wrung dry and blitzed with toasted pine nuts, Parmigiano, lemon zest and olive oil.
- YieldMakes about 360 ml; enough for 450 g pasta
- Hands-on15 min
- Total24 min
- Difficulty
Ingredients
- 55 gfresh basil leaves (about 3 loosely packed cups)
- 30 gbaby spinach leaves
- 1 clovegarlic, peeled
- 85 gpine nuts, toasted
- 55 gParmigiano-Reggiano, finely grated
- 1 tsplemon zest, finely grated
- 120 mlolive oil
- to tastekosher salt and freshly ground black pepper
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