Spinach Basil Pesto

Ingredient Checklist

• 1 ½ cups baby spinach leaves

• ¾ cup fresh basil leaves

• ½ cup toasted pine nuts

• ½ cup grated Parmesan cheese

• 4 cloves garlic, peeled and quartered

• ¾ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon fresh lemon juice

• ½ teaspoon lemon zest

• ½ cup extra-virgin olive oil

Directions

In a medium size pot, blanch basil and spinach in hot water for 1 minute, drain and plug into ice water to shock. When completely cooled, drain and wring out in a towel squeezing out as much water as possible.

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Place into jars and top each with a layer of Olive Oil to cover and refrigerate. After each use pour another layer of Olive oil on to to store.