Ingredients:

  • 2 cups (60g) packed fresh basil leaves, washed and dried
  • 1/2 cup (15g) fresh baby spinach
  • 2 tbsp (30ml) fresh lemon juice
  • 1/3 cup (50g) pine nuts, lightly toasted
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, peeled
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Place the toasted nuts, garlic cloves, and sea salt into the food processor. Pulse several times until the mixture looks like coarse sand.
  2. Add the packed basil, baby spinach, and lemon juice to the processor. Pulse in short bursts—about 5 to 8 times—until the leaves are finely chopped but not yet a paste.
  3. While the processor is running on low, slowly drizzle in the extra-virgin olive oil in a steady stream until the sauce is fully incorporated and emulsified.