Spinach-Basil Pesto
Ingredients:
3 cups baby spinach leaves
1/4 cup fresh basil leaves
2 cloves garlic
1/2 cup toasted pine nuts
1/3 cup grated parmesan cheese
1/3 cup olive oil
Zest and juice of 1/2 lemon
Fresh cracked pepper to taste
1/4 cup fresh basil leaves
2 cloves garlic
1/2 cup toasted pine nuts
1/3 cup grated parmesan cheese
1/3 cup olive oil
Zest and juice of 1/2 lemon
Fresh cracked pepper to taste
Directions:
Place spinach, basil, garlic, pine nuts, and parmesan cheese in the bowl of a food processor. Add olive oil & lemon juice. Pulse until ingredients are smooth, using a rubber spatula to knock down the chunks on the side of the bowl. Transfer to a small container and store in the fridge for a few hours or a day to let the flavors meld. Store leftovers in the fridge for up to 2 weeks, or in freezer for up to 2 months.
Notes:
Toast pine nuts in 350°F oven for 5 minutes, stirring once.