Basil Spinach Pesto

•1 1.5 oz fresh basil

•1/2 bag baby spinach

•1/2 cup walnuts

•juice and zest of 1 big lemon

•1 heaping tbsp minced garlic

•1/4 cup grated Parmesan cheese

•1/2 to 3/4 cup olive oil (approximately)

Place everything in large food processor except olive oil.

Pulse a few times to break up leaves and walnuts.

Drizzle olive oil while pulsing until desired thickness and comes together. This freezes well.

Here are a few ways to use pesto:

•add a few tbsp’s of pesto to your meatball meat before rolling into balls.

•add a few tbsp’s of pesto and 1/4 cup heavy cream to hot noodles. Squeeze lemon and sprinkle Parmesan cheese. This is a good pasta dish with shrimp or chicken. 

•spread on pizza as sauce, or add to your tomato pizza sauce

•spread on toast for an open faced breakfast sandwich

•spread on North Eats Bruschetta Burgers…(coming to our blog soon!)😉