Boyer's Food

Spinach Basil Pesto Sauce

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  • 1 1/2 cups of baby spinach leaves.
  • 3/4 cup of fresh basil leaves
  • 1/2 cup of toasted pine nuts
  • 1/2 cup of grated Parmesan cheese
  • 4 cloves of garlic, peeled and quartered
  • 3/4 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon of lemon zest
  • 1/2 cup of extra-virgin olive oil


  1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and two tablespoons of olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. Drizzle the remaining olive oil into the mixture while processing until smooth.
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