Place basil, spinach, garlic and pine nuts into a food processor and pulse until coarsely chopped. With food processor running, gradually add olive oil and process until smooth.
Transfer to a bowl and stir in Parmesan cheese. Season with salt and black pepper. Refrigerate until ready to serve.
Replace basil with 1 cup fresh parsley, 2 tablespoons fresh rosemary leaves and 2 tablespoons fresh thyme.
Substitute finely chopped walnuts for pine nuts.
Add a squirt or two of lemon juice for an added touch of freshness.
For those of you with nut allergies, replace the nuts in the recipe with 3 tablespoons grated Pecorino Romano cheese!
Calories: 176kcal | Carbohydrates: 1g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 249mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
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