100 -150 gr. fresh basil
50-75 gr. fresh spinach leaves
1 liter of water
250 gr. light olive oil
To make the pesto sauce, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Store in an airtight container in the refrigerator for up to 2 weeks. You can enjoy this sauce with many preparations. It will be a lifesaver for any occasion. Enjoy it!
(You can find a video about how to prepare this sauce in our IG page @pilarspantry).