A food processor or blender is important to make the Pesto Saunce, but otherwise no special kitchen equipment is needed.
2 ½ tablespoons pine nuts
2 ounces fresh basil
A few baby spinach leaves
2 cloves garlic
A pinch of sea salt
4 tablespoons of freshly grated parmesan cheese
2 tablespoons of freshly grated mature Pecorino Cheese
½ cup of extra-virgin olive oil
Heat the oven to 350 degrees. Spread the pine nuts on a baking sheet and put the sheet in the heated oven for 3 or 4 minutes. This is to release the aroma and flavor on the nuts. Put the basil, spinach, garlic, cooled pine nuts and salt in a food processor or blender – pulse a few times until the mixture becomes a paste – be careful not to mix too much. Mix in the grated cheeses and pour the oil in pulsing the food processor several times until all ingredients are mixed well together but again do not overdo it.
This is a terrific Pesto Sauce for our "Salmon with Pesto Sauce" recipe.