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  • 2 cups  Spinach
  • 1/2 cup  Basil
  • Small clove of garlic peeled
  • 1/4 1/2 cup extra virgin olive oil
  • 1/4 cup pinenuts/walnuts toasted
  • Salt
  • Dried hot pepper flakes (optional)
  • Lemon (optional)



Blend your spinach, basil, garlic, walnuts and pinch of salt while slowly adding your olive oil until you have a smooth consistency.

Taste to see if more salt is needed.

You can mix in a pinch of dried hot pepper flakes and/or lemon if you like.



  • Take it slow, testing your mixture along the way.
  • Cover your pesto with film of plastic wrap and refrigerate (it oxidizes quickly when exposed to air).
  • Make sure you cool down the nuts before processing.
  • Add some parmechiano-reggiano.


  • Worry about time, this takes a few minutes to make.
  • Cook the sauce.
  • Cut it with water.

Author Miguel

Soy Miguel, diseñador. Me encanta la fotografía y el deporte, sobre todo senderismo y crossfit. Con este blog queremos compartir nuestra cultura a la hora de usar la agroecología y la gastronomía para llevar un estilo de vida más sano y sostenible.

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