1 clove garlic2 cups fresh spinach
2 cups fresh basil
1/4 cup pine nuts
1/3 cup grated Parmesan
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
4 tablespoons olive oil
Place garlic in blender to break it up into small pieces. Add the rest of the ingredients, blend on low speed, scrapping down as needed. A tamper is very useful in getting all the leaves into the blades.
Use on pasta, pizza, chicken vegetables or bread. To store, press plastic onto the surface of the pesto and keep refrigerated up to 5 days.
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