Basil Spinach Olive Oil Pesto


  • 1 C Basil leaves, packed, washed and dried
  • 1 C Baby spinach, packed, washed and dried
  • 1/2 C Romano cheese, grated
  • 3 cloves Garlic, peeled
  • 1/2 C The Olive Grove’s Super Premium Extra Virgin Olive Oil, such as Hojiblanca, Arbequina, Nocellara or Coratina
  • 1/4 C Pine nuts, toasted
  • 2 t Kosher salt


In a blender, add basil, spinach, garlic and salt, followed by the cheese, nuts and olive oil. Smooth on a low speed about 15 seconds. Makes about 2 cups. Use over your favorite, hot pasta, in tuna or egg salad, or spread on a baguette with chopped tomatoes and mozzarella for a unique bruschetta!