Nut-Free Basil Pesto
- 2 cups fresh basil leaves
- 1 cup spinach
- 3 garlic cloves
- 1/2 cup olive oil
- juice of 1/2 lemon
- Cut stems off basil leaves.
- Add basil and garlic cloves to food processor and pulse.
- Slowly add in olive oil while grinding; begin with 1/4 and add to desired consistency.
- Squeeze in juice of 1/2 lemon and blend well.
- Use immediately or store in fridge.