Spinach Pesto

Preheat oven to 350ºF. Spread pecans on a baking sheet and toast for 5–10 minutes until fragrant. Let cool.

In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.

Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you’re ready to use them, up to 3 months.

Recipe adapted from Smitten Kitchen.