Homemade Spinach & Basil Pesto

Tuesday - I am not in the mood to do much today - just want to have a quick nice meal and crash on the couch. Before coming to work had a look and I have some pine nuts and basil in the fridge so I thought this evening I will make my own basil and spinach pesto.

I love pesto so much. It’s so versatile that you can use it for a whole lot of different things, mix it with pasta, cherry tomatoes and fresh mozzarella for a quick pasta salad. You can just eat it on fresh bread, use it for pizza. It’s a great starting point for all sorts of things.

Blend 1 1/2 cups spinach leaves, 3/4 cup fresh basil leaves, 1/2 cup toasted pine nuts, 1/2 cup grated Parmesan cheese (omit if you are freezing the pesto), 2 chopped cloves garlic, 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon lemon zest and 1/2 cup olive oil in a food processor until nearly smooth. Taste the pesto and add more lemon juice, salt, or garlic if desired.

Serve with some hot pasta and lots of cheese. Yummy!!

Pour into ice cube trays to freeze, or store in the fridge in an airtight container.