Spinach & Basil Pesto

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 as we did.


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 Extra Virgin Olive Oil like an Arbequina
1/4 cup toasted pine nuts (optional) Note: Walnuts can also be used.
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
Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now