visit us on
SHARE

Executive Chef Michael Lina says this fresh spinach and basil pesto helped several dishes soar to menu best sellers. He suggests using it on everything from sandwiches and flatbread to grilled meats and seafood.

PHOTOGRAPHY by
Susan Russo
|
September 25, 2020
Ingredients
SERVINGS:
1 QUART
1¼ pounds fresh basil
¼ pound fresh spinach
3 large garlic cloves
Juice of ½ lemon
½ cup shredded Parmesan cheese
¾ cup extra virgin olive oil

Preparation

Place all ingredients, except oil, in a blender or food processor and pulse several times. Slowly drizzle in olive oil while blending. Season with salt to taste.

Makes 1 quart

ABOUT THE CONTRIBUTORS
Chris Rov Costa
Chris Rov Costa is a photographer for Edible San Diego.
more about this contributor
Related Stories
No items found.
Related Recipes