Homemade Basil Pesto Sauce

Ingredients:

3 tablespoons pine nuts (or ¼ cup walnuts)
2 large cloves garlic
2 cups fresh basil (stems removed)
2 cups spinach (or chopped kale or chard)
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil (you can use more for a smoother, thinner sauce)
¼ cup freshly grated Parmesan cheese (or nutritional yeast)

Instructions:

1. Toast the nuts: Place the nuts in a small, dry skillet. Toast over low heat, shaking the pan frequently, until the nuts are toasted and fragrant (about 4 minutes for pine nuts and 6-8 minutes for walnuts).
2. Puree the nuts and garlic in a food processor.
3. Add basil, spinach, salt, and pepper.
4. Slowly add olive oil while blending. Blend until smooth (45-60 seconds). Scrape down the sides of the food processor bowl if necessary.
5. Add Parmesan cheese and blend for about 30 seconds more. Add more oil if you want a thinner consistency. Use immediately or store in an airtight container in the refrigerator for up to 5 days (keep away from air).

Yield: ¾ cup pesto
Recipe: wellplated.com