Ingredients:

  • 4 cups (100 g) Fresh Basil Leaves (packed, removed from stems)
  • 1 cup (30 g) Baby Spinach Leaves (packed)
  • ¼ cup (30 g) Pine Nuts, lightly toasted
  • 2 large Fresh Garlic Cloves (approx. 10 g), peeled and roughly chopped
  • ¼ cup (30 g) finely grated Aged Parmesan Cheese
  • 1 teaspoon (5 ml) fresh Lemon Juice
  • ¼ cup (60 ml) Extra Virgin Olive Oil (EVOO)
  • 2 to 4 tablespoons (30 to 60 ml) Ice Cold Water
  • ½ teaspoon Fine Sea Salt, or to taste
  • ¼ teaspoon Freshly Ground Black Pepper, or to taste

Instructions:

  1. Toast the Nuts (Optional): If using, place the pine nuts in a dry pan over medium heat for 3–5 minutes, stirring constantly until fragrant and lightly golden. Tip immediately onto a plate to cool.
  2. Combine Hard Ingredients: Place the cooled pine nuts, garlic cloves, and grated Parmesan cheese into the bowl of the food processor. Pulse 5–8 times until the mixture is coarsely chopped and sandy.
  3. Add the Greens: Add the thoroughly dried basil and spinach leaves and the lemon juice to the processor bowl. Process continuously for 30–45 seconds, stopping once or twice to scrape down the sides. The mixture should form a bright green, thick paste.
  4. Drizzle in the Oil: With the food processor running on low speed, slowly drizzle the ¼ cup (60 ml) of olive oil through the feed tube. Process until the oil is fully incorporated to create a stable emulsion.
  5. Adjust Consistency with Water: Still running the processor, slowly add the ice-cold water, 1 tablespoon (15 ml) at a time, until the desired creamy and smooth texture is reached.
  6. Seasoning: Stop the processor and stir in the salt and pepper. Taste the pesto and adjust seasoning (add more lemon for brightness, salt for depth).
  7. Transfer: Scrape the finished pesto into an airtight container. To prevent oxidation, pour a thin layer of olive oil or cover the surface directly with cling film before sealing the lid.