Spinach-Basil Pesto

Use this pesto recipe, adapted from chef Tom Colicchio's 'wichcraft restaurant, to make his Chicken Breast with Roasted Peppers and Mozzarella. Photo Credit: Bill Bettencourt

  • Yield: Makes 1 to 2 cups
Spinach-Basil Pesto

Source: The Martha Stewart Show, February 2010


  • 1 cup packed spinach leaves, rinsed well
  • 1 cup packed basil leaves
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 teaspoon chopped garlic
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons toasted pine nuts
  • Coarse salt and freshly ground black pepper


  1. Bring a medium pot of water to a boil. Prepare an ice-water bath and set aside. Place spinach leaves and basil in a colander or strainer; pour boiling water over spinach and basil. Immediately transfer to ice-water bath to cool. Squeeze leaves together to extract as much water as possible.

  2. Transfer spinach and basil to the bowl of a food processor along with cheese, garlic, olive oil, and pine nuts. Process until a smooth paste is formed; season with salt and pepper. Use immediately or store in an airtight container, refrigerated, for up to 5 days.


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