Basil Spinach Pesto

By vdub

Ingredients

• 4 c Spinach
• 1 c Basil leaves
• 1 c Pine nuts
• 1 c Pine nuts or 1 c Sunflower seeds (soak sunflower seeds - do not soak pine nuts)
• 1/4 c Olive Oil
• juice of 1/2 Lemon
• 3 Garlic cloves – minced
• 1/4 t Salt

Preparation

Step 1

Wash and measure spinach and basil leaves. Rinse and drain sunflower seeds, if you are using them. Place all ingredients in a food processor and process them all together until all ingredients are well processed together and pine nuts or seeds are just slightly chunky. Serve over zucchini pasta. Pesto will keep for 1-2 weeks refrigerated.