Oil Infused Recipe : Basil Spinach Pesto

 
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When summer rolls around I can't get enough basil! I love growing it and using it in pasta salads and masking pesto to freeze throughout the year! This recipe adds in spinach for some extra greens! -Lauren Dunaway

INGREDIENTS

  • 6 cups washed spinach leaves

  • ½ cup of walnuts

  • 2 cloves of garlic, peeled

  • 1 teaspoon sea salt

  • 1/8 teaspoon black pepper

  • ¼ cup Parmesan cheese

  • 1 tablespoon lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 1 drop Basil Vitality

  • 2 drops Lemon Vitality

INSTRUCTIONS

  1. Combine all ingredients in a food processor, except the olive oil, and mix until combined.

  2. Drizzle the olive oil In the top of the processor and mix. Add more olive oil to your desired consistency.

  3. Transfer to a serving bowl or air-tight glass jar!

If I am going to freeze the pesto I omit the cheese and then add it in when I'm ready to eat it!

Do you love pesto too? Have you ever tried it with oils? Share in the comments and tag a friend who'd love this recipe!

 
Food Recipeslesley grahamvitality oils, summerComment