Executive Chef Michael Lina says this fresh spinach and basil pesto helped several dishes soar to menu best sellers. He suggests using it on everything from sandwiches and flatbread to grilled meats and seafood.

By / Photography By Susan Russo | March 01, 2017


Place all ingredients, except oil, in a blender or food processor and pulse several times. Slowly drizzle in olive oil while blending. Season with salt to taste.

Makes 1 quart


  • 1¼ pounds fresh basil
  • ¼ pound fresh spinach
  • 3 large garlic cloves
  • Juice of ½ lemon
  • ½ cup shredded Parmesan cheese
  • ¾ cup extra virgin olive oil
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