Easy Spinach Pesto that goes great over fish, chicken, steak or veggies!
3cupsspinach (can also use basil, arugula or any greens!)
2tablespoonsgrated parmesan cheese
1/2 teaspoon salt
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.