Preheat oven to 350 degrees. Substitute 2 cups firmly packed fresh spinach and 1 2 cup firmly packed fresh basil leaves or 1 4 cup dried basil leaves for the fresh basil. Toast in oven until golden and fragrant tossing once 8 to 10 minutes. Serve at once or transfer to airtight container and refrigerate for up to 2 days or freeze for up to 3 months the pesto will darken over time. Transfer to a food processor and let cool.
Add both cheeses and salt. 4 cups loosely packed basil leaves. 1 2 cup grated parmesan cheese. Blend until paste forms stopping often to push down basil. Blend to a smooth paste.
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Add parsley if desired. Serve over 1 pound of pasta. If pesto is too thick blend in splash or two of oil. Fresh basil pine nuts and parmesan cheese combine for a classic pesto recipe that s prepared in just minutes. 1 2 cup pine nuts toasted.
Heat a small frying pan over a low heat. 2 garlic cloves halved. Season to taste with salt pepper and more lemon juice if needed. Heat a small frying pan over a low heat. Add parsley if desired.
Season to taste with salt pepper and more lemon juice if needed. Combine basil oil pine nuts and garlic in a blender. Add both cheeses and salt. Spread nuts on a rimmed baking sheet. Preheat oven to 350 degrees.
