Spinach, Lemon Basil, Walnut Pesto

adapted from Sunny Vegan

Makes 4 Cups

1 cup      toasted walnuts

6 cups    packed spinach (stems removed)

½ cup     packed fresh lemon basil

2 cups    packed fresh basil

2 cups    olive oil

1 teasp   chopped garlic

zest of 1 lemon

juice of 1 lemon

salt

pepper

1. Pulse walnuts and garlic in food processor.

2. Working in batches, add spinach and basil and blend together. Repeat until you have blended all the spinach and basil.

3. With the food processor on, slowly drizzle in olive oil and blend well. Add remaining ingredients and season with salt and pepper to taste.

*Note: To freeze for later use.

Pour into ice cube tray and freeze. Remove from ice tray and put into a zip lock bag, i can last up to 4 months.