- 1 to 1 ½ cups fresh basil leaves, packed (equivalent to 1 large bunch)
- 2 cups spinach leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, crushed
- ½ cup grated parmesan cheese
- 4-5 tbsp extra virgin olive oil
Refrigerate in an airtight container or jar for up to 5 days. Tip: drizzle some olive oil on the top layer to keep it fresh.
Use in pasta, dressings, on baked salmon or even in your toasted sandwich.
This recipe was contributed by student volunteer Kate Mason. We think her pesto is the besto! 😊