Basil-Spinach Pesto

Basil-Spinach Pesto

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Preparation 10 min
Makes 1 cup (250 ml)
Freezes Yes

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

Categories

Ingredients

- 2 cups (60 g) basil leaves, coarsely chopped
- 2 cups (50 g) baby spinach
- 1/4 cup (60 ml) olive oil
- 2 tbsp fresh Parmesan cheese, finely grated
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, peeled and halved

Preparation

- In a blender, purée all of the ingredients until smooth. Season with salt and pepper.
- Use immediately or transfer to an airtight container. Cover with plastic wrap directly on the surface of the pesto. The pesto will keep for up to 2 weeks in the refrigerator or for 3 months in the freezer.

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