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Pesto

Ingredients - makes 2 cups

½ C Walnuts
3 cloves garlic, minced
3 C packed fresh basil leaves
1 C spinach leaves
Juice of ½ lemon
1 ½ C extra-virgin olive oil
½ tsp salt
½ tsp black pepper
Cilantro, to garnish

Directions

  1. Heat a dry skillet over medium-high heat. When the pan is hot, add the walnuts in a single later and stir or shake frequently until lightly browned, about 2 minutes.
  2. Combine the walnuts and garlic in a food processor and pulse a few times to combine. 
  3. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. 
  4. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine. 

Store in the refrigerator for up to 2-3 days, or freeze in ice cube trays.