Spinach & Basil Pesto

Start by toasting the pine nuts (these can be expensive, especially in NYC, so substituting walnuts is fine).

Combine spinach, basil, pine nuts, parmesan, garlic, lemon zest, lemon juice and 2 tablespoons olive oil in the food processor and blend. I recommend zesting the lemon before cutting into it and juicing it as it’s a much more difficult to do in the opposite order (thanks Mom!).

Gradually add remaining olive oil until pesto has the desired consistency. Add a pinch of salt and pepper to taste. Depending on how salty the Parmigiano is (cue the taste test), I sometimes omit the salt.

Enjoy!