Spinach & Basil Pesto
Packed with antioxidants and anti-inflammatory properties.
Ingredients
- 1.5 cups baby spinach leaves
- 3/4 cup fresh basil leaves
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil, divided
- 4 cloves garlic, peeled and quartered
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place spinach, basil, pine nuts and parmesan cheese, 2 tbsp olive oil, garlic, lemon juice, salt, lemon zest and pepper into a food processor.
- Blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
- Drizzle remaining olive oil into the mixture while processing until smooth.
- Enjoy over gluten-free pasta, as a pizza base, a veggie dip or as an addition to your favourite sandwich!
