Pesto

Submitted by Sonja Susut.

Pesto

Ingredients:

1 cup loosely packed fresh basil

1/2 cup loosely packed fresh parsley

1/2 cup loosely packed baby spinach

1/4 cup Parmesan cheese

1/4 cup pine nuts

2 garlic cloves

1/2 lemon, zested and juiced

6 tbsp. extra virgin olive oil

salt, pepper

Directions:

Place basil, parsley, cheese, pine nuts, garlic, lemon zest and juice, and oil into a food processor. Blend well. Add the rest--the spinach and salt and pepper. Blend until smooth.

This can be frozen.

Special Note:

This recipe is for those who plant basil and parsley in their garden.

You can double, triple, and quadruple the recipe, depending on how much basil you have. The recipe is from one of Mary Berg's books and is well worth trying. If freezing the pesto, use small bags or containers.