Spinach Basil Pesto

From Jeanette's Healthy Living


I like adding spinach to this pesto for extra nutritional value. You really can't even taste it and since spinach is green, it blends right in. I like to keep some pesto in my freezer so I always have some on hand to stir into soup.


2 cups baby spinach

2 cups basil leaves

3 cloves garlic

1/4 cup extra virgin olive oil

salt and pepper to taste


Place all ingredients in a food processor bowl and process until pureed. Store in the refrigerator. If desired, freeze portions in ice cube tray, transfer to a freezer bag and store for future use.