INGREDIENTS:

• 1/2 cup olive oil
• 4 cups packed spinach leaves
• 2 cups packed basil leaves
• 3 cloves garlic
• 2 tablespoons lemon juice
• 1/3 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. Place all ingredients in a food processor. Turn on the machine and blend for 30 seconds. Stop processor, scrape the machine with a spatula and blend again until smooth.

2. Pesto goes great with pasta, on sandwiches, or by itself on some bread. Pesto can be stored in a jar or container in the fridge for up to 2 weeks.