Spinach-Basil Pesto

1. 1

   Rinse the spinach leaves a few times until they have no sand left on them, and put them into a colander or strainer.

2. 2

   Add the basil leaves and pour boiling water over them, making sure that they all get covered.

3. 3

   Immediately submerge the spinach and basil in cold water.

4. 4

   Once cool, squeeze the leaves to extract as much water as possible.

5. 5

   In a food processor, combine all the ingredients and process until it becomes a smooth paste.

6. 6

   Season generously with salt and pepper.

7. 7

   Use immediately or store in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.