Basil Pesto (Nut Free)

difficulty Simple
makes 1 cup
season Summer


2 cups densely packed basil leaves, stems removed 1/2 cup densely packed spinach leaves, stems removed 2 large garlic cloves, peeled 1 cup fruity extra virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup ground pecorino Romano cheese 1/4 cup ground Parmesan Reggiano cheese


  1. Put the basil, spinach, and garlic in the bowl of a food processor and pulse twice.
  2. Begin slowly adding the olive oil through the feed tube and pulse until the basil mixture reaches the desired consistency.
  3. Place in a glass container with a lid, season with salt and pepper, and stir in the cheeses. Taste for seasoning, stir in a bit more olive oil if the pesto is too thick or too dry.
  4. Finish with a thin layer of olive oil over the top, cover, and place in the refrigerator until ready to serve. Keeps one week in the refrigerator, or six months in the freezer.