Basil Spinach Pesto
- 1 cup fresh basil (about 40 grams) organic if possible
- 1.5 cups loosely packed spinach about 2 handfuls)
- 1/2 cup fresh parmesan cheese grated
- 2 tbsp chopped walnuts
- 2 cloves garlic
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1/4 tsp sea salt
- 1/2 cup olive oil
In a food processor, add the basil, spinach, parmesan cheese, chopped walnuts, garlic, lemon juice and salt.
Start pulsing the pesto on the lowest setting. As it is breaking down, slowly add in the olive oil. Pulse for a few minutes until it is nice and smooth. Taste, and adjust seasonings as needed.