@TwoPeasAndPod - Nut-Free Pesto with Pasta

4 cups spinach
2 cups basil
2 cloves garlic
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil, plus 1 tablespoon


Place the spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a blender. Blend for 30 seconds. Slowly stream in the olive oil while the machine is running, until smooth.

Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!