Easy spinach and basil pesto

Pesto is truly the jack of all foods. Easy to make, and so versatile; I try to keep some in my fridge at all times. It’s great on steak, perfect on a quick pasta, or makes an easy lunch spread for crackers.

My recipe is fool proof And takes mere minutes. Plus it has no pine nuts so if you have allergies like I do, you can still enjoy it. The spinach is basically just adding to the bulk so you don’t have to use a ton of basil.

Ingredients:

1. spinach

2. basil

3. 1/4-1/2 cup olive oil

4. 1/2 cup fresh grated parmesan cheese

5. 3 tbsp lemon juice

6. kosher salt (just a pinch)

7. garlic

• in either a pestle and mortar, or an immersion blender, mix up the garlic and salt until well ground.

• add in the spinach, and basil and mix until well combined

• add in olive oil, and lemon juice and mix until combined. If there is olive oil on top it’s okay. Don’t worry.

• mix in the cheese until just combined.

Please note that I don’t have exact measurements added into this. This is a “to taste” recipe and I never make it the same way twice. I firmly believe that garlic is measured by heart, and you can never have too much basil. So experiment with so it is to your liking.

enjoy!!

(photo is shrimp and bacon Fettuccine with zucchini noodles and pesto. Look for an upcoming post about it!)