MIchelle's Pesto recipe

Spinach and Basil Pesto
1 1/2 cups baby spinach leaves

3/4 cup fresh basil leaves

1/2 cup toasted pine nuts

1/2 cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black

pepper

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup extra-virgin olive oil

Roast garlic in a small saute pan with some olive oil, (just till tender). Next put pine nuts in saute pan and toast them till light brown (watch carefully so they don't burn). Put everything into blender or food processor except for oil. Once everything is in, pour half the oil in and blend (in the blender you will have to work with a spatula and keep pushing everything down until it is blended). Once it is smooth add the rest of the oil and blend. Taste and adjust the seasoning. Enjoy on pizza, salmon, pasta, or whatever you want!