I make this all summer long from the basil in the garden and freeze batches for use in the winter.
1 cup fresh basil leaves
1 cup fresh spinach leaves
1/2 cup olive oil
3 Tb pine nuts (I’ve heard you can substitute walnuts)
2 cloves garlic
1/2 tsp salt
4 Tb Parmesan cheese
1. Blend oil, nuts, garlic, and salt in a blender until smooth.
2. Add leaves and process until smooth.
3. Add cheese and process until smooth. Serve over cooked pasta.