(Recipe) Basil and Spinach Pesto

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Ingredients

12 oz. Baby Spinach
4 oz. Markon Basil
6 oz. GFS Pignolia Raw Pine Nuts
8 oz. Primo Gusto Imported Parmesan Cheese, grated
1 Tbsp. Garlic, chopped
2 oz. Extra Virgin Olive Oil
1/2 Tbsp. Kosher Salt
1/4 Tbsp. Trade East Ground White Pepper

Recipe Preparation

1. Place the spinach, basil and pine nuts in a food processor fitted with a steel blade. Pulse-chop to a desired spreadable consistency. Place in a stainless-steel mixing bowl.

2. Add the Parmesan cheese, garlic, olive oil, salt and pepper to the pulsed mixture. Mix thoroughly using a rubber spatula to form a uniform paste.

3. Transfer to a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

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