Spinach Pesto

1. 1 cup basil leaves

2. 2 cups baby spinach leaves

3. ½ cup toasted pine nuts

   You can just toast these in a hot pan for a few minutes.

4. ½ cup grated parmesan cheese

5. ¾ teaspoon kosher salt

6. ½ cup extra-virgin olive oil

Blanching

1. Heat a pot of water to a rolling boil.

2. Prep a large bowl of ice water

   Must be very cold.

3. Drop 1 handful of the leaves in to the boiling water at a time, removing after 8 seconds and immediately immersing in ice water. Repeat until all leaves are blanched.

Making the Pesto

1. Add the blanched leaves to the bowl of a food processor, draining and lightly squeezing all the water out from the ice bath. Add everything else except the olive oil.

2. Add about half the olive oil and start to pulse. Drizzle in the remaining olive oil as the pesto starts to come together in a smooth paste.