Fresh Pesto

There are few things more satisfying than the taste of fresh basil, especially when it packs a potent punch in pesto. I am probably one of the few people, however, that does not really appreciate the super oily versions that are traditionally served in restaurants. I want my basil undiluted, thank you very much! My version of pesto is more of a paste, as a result, and is just so delicious and versatile. Spread it on sandwiches, serve as a dip, coat your g-free pasta….the possibilities are endless! You may need to adjust the basil and fresh spinach ratio to meet your taste needs.

Fresh Pesto

1 cup fresh basil leaves (kind of tightly packed)

2 cups fresh spinach (kind of tightly packed) **this is a great way to sneak in some extra vegetables without even noticing with taste or appearance!**

2 cloves fresh garlic (or refrigerated if in a pinch)

1 cup tomatoes

juice of half of a fresh lemon (or lemon juice in a bottle, if in a pinch)

2-3 Tbsp. grated parmesan cheese (tastes better if fresh)

salt and pepper to taste

Optional: 1-2 Tbsp. of pine nuts, and if you must, 1 Tbsp. olive oil

the main players

1. Toss all ingredients in food processor (except pine nuts if using)

2. Pulse until smooth.

3. Enjoy however you want!

the big finish



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