Blanch 200g fresh basil and 200g spinach in salted boiling water for 2 minutes; drain and squeeze dry.
Pulse blanched basil, spinach, 2000g minced garlic, 50g walnuts, 120g tomatoes, and 1g salt in a food processor until chunky.
Drizzle 46g olive oil into the pesto while pulsing until emulsified; season with 1g pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
