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Wash spinach and basil leaves and drain well.
Mix spinach, parmesan, pine nuts, pressed garlic, basil and olive oil into a thin paste using Braun’s MultiQuick 9 hand blender and its 350ml chopper attachment.
Season pesto with salt and pepper.
Pour pesto into a glass and cover with olive oil if necessary. This way the pesto keeps for 3 to 4 weeks in the refrigerator.
Wash spinach and basil leaves and drain well.
Mix spinach, parmesan, pine nuts, pressed garlic, basil and olive oil into a thin paste using Braun’s MultiQuick 9 hand blender and its 350ml chopper attachment.
Season pesto with salt and pepper.
Pour pesto into a glass and cover with olive oil if necessary. This way the pesto keeps for 3 to 4 weeks in the refrigerator.
