Spinach Basil Pesto {Nut-Free}

By BlueSchmoo

Ingredients

• 4 cups spinach
• 2 cups basil
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/4 cup Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup olive oil, plus 1 tablespoon

Details

Servings 1
Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. Place the spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth.

2. Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!

Note-if you like a thinner pesto you can add a little more olive oil.