Basil Spinach Pesto

This pesto works well with a fruity EVOO like OLIVE & VINE's Arbequina.  

1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup Pecorino Romano cheese, grated
3 cloves of garlic, peeled
1/4 cup toasted pine nuts (optional)
2 teaspoons sea salt or to taste

In the jar of your blender add the garlic, salt, spinach, and basil followed by the cheese, pine nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Toss with your favorite pasta.  Makes about 2 cups of pesto.