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Pesto Baby


  • 5 cups basil
  • 4 cups fresh spinach
  • 1 cup roughly chopped Parmesan Regianno off the block
  • 2 cups walnuts
  • 1/2 cup olive oil, possibly another swirl at the end
  • kosher salt and pepper
  • Juice squeeze from one lime


  1. Blend all ingredients. Careful not to salt until tasting at the end. The Parmesan lends the salt. I use the lime for flavor, but also to enhance the green color. The pesto is divine with high-quality spaghetti noodles (I love Seggiano Organic spaghetti alla chitarra), but also elevates chicken off the grill or a favorite appetizer of prosciutto wrapped around slices of cantaloupe with a dollop of pesto on top.