Basil Pesto


1–1/2 cups fresh basil
1–1/2 cups spinach
1–1/2 tablespoons sun dried tomatoes
1/4 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, peeled
zest and juice of 1 lemon
salt and pepper to taste
water to blend


Add all ingredients except water to a food processor or high-powered blender. Starting with 1/2 cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
Use immediately or store in a jar in the refrigerator for 2–3 days.


Print Recipe