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
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.