4 cups basil leaves.
2 cups baby spinach leaves.
1/2 cup finely grated Parmesan cheese.
2/3 cups olive oil.
4 cloves garlic, crushed.
3 tablespoons pine nuts, toasted.
juice of 1 lemon.
Himalayan salt to taste.


  One thought on “Basil and spinach pesto 

  1. Ema Jones
    July 14, 2014 at 6:36 am

    I tried something with cheese and spinach also..
    Spinach-Cheese Lasagna


    • July 14, 2014 at 8:46 am

      Spinach is an amazing food for so many dishes! I opt not to cook with pastry though would replace thick zucchini or eggplant pieces as my pastry, also maybe try using coconut or extra virgin olive oil instead of vegetable oil as they don’t hydrogenate into trans fats when heated!


      • Ema Jones
        July 15, 2014 at 5:51 am

        That is even healthier, do tell me how the variation was 🙂
        I tried Crispy Kale Chips, thought of sharing with you..


      • July 15, 2014 at 7:23 am

        I love kale chips! I normally just blanch mine in coconut oil but I love your variation with a bit of tahini and spices! Keep up the awesome cooking


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