Instructions

• Add the following to a food processor or high‑speed blender: 1 cup packed fresh basil, 1 cup packed baby spinach, 2 garlic cloves, 1/2 cup pine nuts, 1/4 teaspoon black pepper, kosher or sea salt to taste, and 3/4 cup grated Pecorino Romano cheese (or use Parmesan if you prefer).
• Pulse the mixture in short bursts until the ingredients are finely chopped and mostly combined, stopping to scrape down the sides as needed.
• With the processor running, slowly pour in 3/4 cup extra virgin olive oil in a steady stream until the pesto reaches a smooth, spreadable consistency.
• Taste and adjust seasoning with additional salt or black pepper if desired.
• Transfer the pesto to an airtight container and store in the refrigerator until ready to use.
• To serve with pasta: cook one (16‑ounce) box of whole wheat spaghetti or fettuccine according to the package instructions; drain (reserve a little pasta cooking water if desired).
• Return the drained pasta to the pot or a serving bowl, add the pesto, and toss to coat, adding a splash of reserved pasta water if you need to loosen the sauce.