Instructions:

• Step 1: Prepare the Ingredients - Wash the fresh basil and baby spinach thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
• Step 2: Toast the Pine Nuts - In a small skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to prevent burning.
• Step 3: Blend the Ingredients - In your food processor, combine the fresh basil, baby spinach, toasted pine nuts, garlic cloves, black pepper, and a pinch of salt. Pulse the mixture a few times until it’s coarsely chopped.
• Step 4: Add Cheese and Olive Oil - With the food processor running, slowly drizzle in the extra virgin olive oil. Once combined, add the grated Pecorino Romano cheese (or Parmesan) and pulse until everything is well incorporated. Taste and adjust seasoning with more salt or pepper if desired.
• Step 5: Store the Pesto - Transfer the pesto to a clean storage container. Drizzle a little extra olive oil on top to prevent browning. Cover and refrigerate if you’re not using it right away.