Basil Spinach Pesto Pasta

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

1/2 cup OLIVE & VINE extra virgin olive oil

1/4 cup toasted pine nuts (optional)

sea salt, 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.