Easy Spinach Pesto that goes great over fish, chicken, steak or veggies!
- 3 cups spinach (can also use basil, arugula or any greens!)
- 1 clove garlic
- 1/3 cup pine nuts
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- pinch of pepper
- 1/2 cup olive oil
- 1/2 lemon
- In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.
Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.