Pesto – Basil
Allergens:
HACCP rules:
Prep Time:
720
Yield
1.75
Shelf Life
3
- 3 1/2 ozfresh basilleaveschopped
- 3 ozorganic baby spinachchopped
- 2 1/2 ozgrated parmesanPesto – Basil
- 2 tspGarlic – MincedrecipePesto – Basil
- 6 flozOil – BlendedrecipePesto – Basil
- 1 tspkosher saltPesto – Basil
- 1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- 2
Combine all ingredients into a robot coupe, as shown in the video, with a sharp blade and puree until finely minced, about 30 seconds. Scrape down the sides and bottom of the bowl.
- 3
Continue to process to a somewhat smooth consistency with no stringy leaf pieces, about 15-20 seconds, as shown in the photo. Scrape down the sides and bottom of the bowl. Taste and adjust seasoning as needed.
- 4
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
Description
1.75
Serving Size
—
Shelf Life
3