EASY SPINACH PESTO
· ¼ cup pinenuts (can also use walnuts)
· Basil leaves (1 oz)
· 2 cups spinach
· 2-3 cloves of garlic
· ¼ cup Tbsp Extra Virgin Olive Oil (may need a little more)
· Optional: 1 Tbsp capers
· Salt and pepper to taste
In a food processor, pulse all ingredients except olive oil until it forms a paste like consistency. Add the olive oil and continue to blend until a pesto sauce is formed.
Enjoy on fish, roasted or steamed vegetables, meats and even as a dip with raw veggies. The possibilities are endless! Store in an air tight container in the fridge for 1-2 weeks.