Spinach Pesto

Yields 1-2 cups. Prep time 10 minutes.


  • Two cups spinach
  • One cup fresh basil leaves
  • Half a cup raw pine nuts
  • One clove garlic
  • Quarter cup olive oil
  • Salt, to taste


Place all ingredients in a blender and pulse until very slightly chunky.

Store in an airtight container in the refrigerator for up to 5 days.