Spinach & Basil Pesto

1. 1

   Start by toasting the pine nuts (these can be expensive, especially in NYC, so substituting walnuts is fine).

2. 2

   Combine spinach, basil, pine nuts, parmesan, garlic, lemon zest, lemon juice and 2 tablespoons olive oil in the food processor and blend. I recommend zesting the lemon before cutting into it and juicing it as it's a much more difficult to do in the opposite order (thanks Mom!).

3. 3

   Gradually add remaining olive oil until pesto has the desired consistency. Add a pinch of salt and pepper to taste. Depending on how salty the Parmigiano is (cue the taste test), I sometimes omit the salt.

4. 4

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.