Elizabeths Pesto with a Southern Twist Recipe

  • 1 1/2 cups firmly packed basil leaves
  • 1 cup firmly packed spinach leaves
  • 1/2 cup fresh flat-leaf parsley
  • 5 cloves garlic, crushed
  • 1/2 cup toasted pecans
  • 1 tablespoon lemon zest
  • 1/2 lemon, juiced
  • 1 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup olive oil, or as needed
  1. Blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan cheese, Pecorino Romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. With the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.