Fresh Basil & Spinach Pesto with Almonds

Let's put your herb garden to use!

Fresh Basil & Spinach Pesto with Almonds

Fresh pesto is incredibly versatile and something we like to keep in our freezer all year. When the summer basil is abundant, we make big batches for freezing. Use your homemade pesto tossed with hot pasta for a quick sauce, use it as a base for a homemade pizza, add it to sour cream & dollop over baked potatoes, or cream cheese to spread onto crackers.

Ingredients:

• 2 cups fresh basil leaves, packed
• 1 cup baby spinach leaves
• ¾ cup freshly grated Parmesan-Reggiano cheese *
• 2/3 cup Well Seasoned Olive Oil*
• ½ cup toasted almonds, chopped
• 4 garlic cloves, minced
• ½ teaspoon salt, more to taste*
• ¼ teaspoon freshly ground black pepper, more to taste*
• *Available from Well Seasoned

Instructions:

1. Wash the spinach and basil, add it to the bowl of a food processor, pulse to start to process. Add the almonds and continue to pulse until you have a bit of a paste. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. Turn the processor on and slowly stream in the olive oil, with the food processor is running. Occasionally stop to scrape down the sides of the food processor, making sure all of the ingredients are well incorporated and finally add the salt & pepper. Transfer to an airtight container and refrigerate until you are ready to use.