I almost always make pesto the same way using my Vegan Pesto recipe, but I was really craving something different and a bit unique so I decided to add spinach and a touch of honey and was so impressed with this new recipe!
I will say that in a recipe like a pesto, it really does make a huge difference when you use quality ingredients especially the extra virgin olive oil and the cheese. For this recipe, I really prefer using a Pecorino Romano cheese over a Parmigiano but of course use what you can find at your local store!
- 2 cups packed basil
- 1 cup packed spinach
- 2 garlic cloves
- ⅓ cup toasted pine nuts
- ⅓ cup grated pecorino romano cheese
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/3 cup + 2 tablespoon extra virgin olive oil
Add all dry ingredients to a food processor or high speed blender. Blend until finely chopped.
Transfer this mixture to a bowl. Stir in the olive oil.
Serve with fresh made pasta or store in an airtight container for up to a week (or freeze)!