Nut Free Spinach Basil Pesto
Ingredients
- 1/2 cup olive oil
- 4 cups spinach tightly packed
- 2 cups basil
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/4 cup shredded Parmesan
- salt
- pepper
Preparation
Blend all ingredients in a food processor or blender, blending spinach and basil in shifts first, then adding the rest.
Add more olive oil for thinner pesto.
Store in the refrigerator for up to two weeks.
Serve with cheesy scrambled eggs, spinach, arugula, and tomato tacos.
