This recipe is from one of my kids classes and I let it nut free, but classically pesto has pine nuts. I've made it with walnuts, macadamias, hazelnuts and almonds. If you want to use them, add a couple of tablespoons and for even better flavor - toast them! I'll add whatever greens I have on hand - arugula, swiss chard, carrot or beet tops - it all works! You can mix it up and use more than one.
2 cups spinach (Can be fresh or frozen. If frozen, defrost and strain excess liquid)
½ cup basil
1 clove garlic
Juice of half lemon
1/4 cup grated Parmesan cheese
¼ cup olive oil
Salt and pepper
In the bowl of a food processor or blender, add all ingredients except for olive oil.
Blend for 30 seconds, scraping down the bowl as needed.
Slowly stream in all olive oil while the machine is running. Process until smooth.
Add salt and pepper, if desired. Taste, taste and taste and that's how you'll know how much!
