Spinach Basil Pesto

My basil plants went nuts this year!  Since it is getting so hot I needed to use it before I lose it so I made a pesto that is perfect for serving over pasta, chicken, fish, crostini and whatever you can imagine. I didn’t add as much olive oil as a traditional pesto has, but you can do so if you like.  If you would like to make it creamy add a plain yogurt.  Makes about 1 cup.

Ingredients

4 cups of spinach packed
2 cups of fresh basil packed
1/4 cup of olive oil
1/4 cup of chicken broth
1/2 cup of parmesan cheese
1/4 cup of pine nuts
3 cloves of garlic

Technique

Add all ingredients to a food processor and combine.  Refrigerate until ready to use.  Use the same day made. 

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